The History of dried meat (Biltong)

Here is a simplified history of how biltong, specifically dried biltong sticks, came to be:

 

Origins in South Africa

Biltong can be traced to the indigenous Khoikhoi people of South Africa, who inhabited the region long before the arrival of European settlers. The Khoikhoi were skilled in preserving meat by air-drying, an essential technique in a region with a hot, dry climate where fresh meat would spoil quickly.

 

Air Drying Meat

The process of making biltong begins with selecting high-quality cuts of meat, often beef or game meat. These meats are marinated in a mixture of vinegar and spices, both to flavor the meat and to preserve it. Traditional spices may include coriander, salt, pepper and other seasonings. After marinating, the meat is hung to air dry.

 

European Evolution and Influence

With the arrival of European settlers in South Africa, knowledge of preserving meat by air drying was shared and adapted. The settlers added their own flavors and techniques, helping to shape biltong as we know it today. This European influence often included the addition of spices like black pepper, which remains a common ingredient in modern biltong recipes.

 

Variety of Meats

Although beef is the most popular meat for making biltong, various other meats have been used throughout history. This includes game meats such as kudu, springbok and ostrich, which are indigenous to South Africa.

 

Modern Biltong

Today, biltong is a South African snack enjoyed not only in South Africa but also in many other parts of the world. It is known for its unique taste, chewy texture and rich flavor. Dried biltong sticks are a popular form of this snack, offering convenience and portability.

 

Biltong has a deeply rooted history in South African culture and has evolved from a preservation method used by indigenous people to a widely enjoyed snack. It is often enjoyed as a convenient, protein-rich treat, making it an essential part of South African cuisine and a unique culinary tradition.