Biltong: Why It’s South Africa’s National Treasure and a Carnivore Diet Essential
There’s something undeniably satisfying about the texture, taste, and history of beef biltong. It’s more than just a snack – it’s an iconic part of South African culture, a deeply rooted tradition that brings together flavour, health, and heritage in one bite. Whether you’re a connoisseur or just dipping your toes into the world of biltong, you’re about to discover why this timeless treat remains an essential part of our everyday lives.
The Ultimate Guide to Beef Biltong: South Africa’s Favourite Snack
Let’s break it down: biltong isn’t just for your snack drawer, it’s a lifestyle, a health booster, and a celebration of South African history.
“Biltong is more than just a snack – it’s a complete, on-the-go meal that’s simple, satisfying, and packed with everything your body needs. Easy to store, easy to enjoy, and always ready when you are.”
“Biltong isn’t just a snack – it’s a part of who we are, where we come from, and how we continue to evolve. It’s a heritage that has stood the test of time, connecting us to our roots.”
Why Beef Biltong Is The Ultimate Snack
What makes biltong such a standout snack? Let’s start with the basics: it’s an all-natural, protein-packed delight. Unlike modern processed snacks loaded with hidden sugars, additives, and preservatives, biltong stays true to its roots. Made from cured meat (typically beef), biltong is air-dried, giving it a rich, savoury flavour and a satisfying chew that no bag of crisps could ever replicate.
Biltong is also nutrient-dense – full of protein, healthy fats, and a little salt – making it the perfect option for an on-the-go snack, or a post-workout recovery boost. Plus, it’s low in carbs, and when made properly, it doesn’t contain any of the questionable ingredients you might find in other “healthy” snacks. So if you’re looking to fuel up in a smart, delicious way, biltong is your answer.
“Craving a rich, carnivore-friendly sauce? Whip up a creamy biltong sauce – simply combine cream, finely minced biltong or biltong powder, a pinch of white pepper, and some beef stock. Mouthwatering and yum! It’s the perfect way to zhuzh up your meals”
The Health Benefits of Beef Biltong
Let’s talk about why biltong is a nutritional powerhouse:
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Protein-Packed Powerhouse: Biltong is an incredible source of protein, essential for muscle repair and maintenance. Depending on the cut of beef, a standard piece of biltong can provide around 25 grams of protein per 100 grams. For anyone who’s serious about fitness or just looking to keep their body in tip-top shape, this is a major plus.
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Full of Essential Vitamins & Minerals: Biltong is packed with iron, which helps transport oxygen through the blood, and zinc, crucial for immune function and cell repair. In addition, it provides B-vitamins, especially B12, which plays a key role in energy production.
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Low in Carbs: If you’re watching your carb intake or following a low-carb diet, biltong is an excellent snack choice. It contains minimal carbohydrates, making it suitable for those on keto or paleo diets.
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High in Healthy Fats: The fat content of biltong is mostly derived from the lean beef, which is a healthy source of omega-3 fatty acids – the kind of fats that promote brain health and reduce inflammation.
Biltong is a nutritional powerhouse perfect for the carnivore diet. Packed with protein, vitamins, minerals, and healthy fats, it’s low in carbs and a delicious, satisfying snack that supports your health and fitness goals.
“Fatty biltong: The perfect snack for your hormones – packed with healthy fats that keep your body balanced, happy, and ready for a little extra action.”
How To Make Your Own Beef Biltong: The Simple Way
Making your own biltong might sound like a complicated task, but it’s surprisingly easy. With just salt and white pepper, you can create a homemade biltong that’s truly authentic and bursting with flavour. Here’s how:
What You’ll Need:
- 2kg Beef (Topside, Silverside beef)
- 60gms Course Salt – Enough to coat the meat evenly (unrefined sea salt, Himalayan salt or Kalahari desert salt)
- 60gms White or Black Pepper – A moderate amount for seasoning (white pepper has less oxalates than black pepper)
- 60ml Brown Vinegar – A few splashes (optional, but adds an extra layer of flavour)
- 30-60gms Coriander seeds (optional, but traditional) – I prefer without
- Baking Soda (optional) – The bicarb neutralises the acid in the vinegar, but also acts as a meat tenderiser. It slows the contraction of the proteins, leaving the final product still dry, but less tough.
Instructions:
- Prepare the Meat: Trim any excess fat, leaving a good layer for flavour, then cut the beef into 3 cm thick steaks, ensuring you slice along the grain for easier slicing after curing.
- Salt the Meat: Sprinkle coarse natural sea salt on a tray, dip each piece of beef into the salt, ensuring it’s evenly coated on all sides, including the fat, and let the meat sit for 3 hours, flipping halfway through to ensure it’s evenly salted.
- Prepare the Spice Mix: In a pan, toast coriander seeds and black or white peppercorns over medium heat until they release a nice, smoky aroma. Let the spices cool, then grind them coarsely. Add freshly ground black pepper to the mix.
- Marinate the Meat: After 3 hours, rub off the salt from the meat using your hands or a paper towel. Do not rinse it with water. Place the meat in a snug container and pour the vinegar over it, giving it a good massage to ensure it’s fully coated. Let the meat marinate for 1 hour, then turn and mix again, leaving it for another hour.
- Add Baking Soda (optional): After the second marination, add a small amount of baking soda to the marinade. Mix well and let it sit for 30 minutes, turning halfway through. This helps neutralise the acid and prevents mould growth.
- Spice the Meat: Remove the meat from the marinade and pat it dry with a paper towel. Coat the meat thoroughly with the prepared spice mix.
- Prepare for Drying: Clip a paper clip to the top of each piece of meat and label them with their weight. Hang the meat in a well-ventilated, dry place. If you have a fridge with controlled airflow, that’s perfect, but a regular fridge can work too.
- Drying Process: Maintain a temperature of around 22°C for about 6 days, depending on the size of the meat. Monitor the moisture loss during the curing process, aiming for a 40-50% weight loss. This will give you a nice, cured texture with a tender centre.
- Storage and Cutting: Once ready, store your biltong in a vacuum-sealed bag in the fridge or freeze it. To serve, slice to your preference, thinly or thicker, across the grain with a sharp knife.
Bon Appetit! Enjoy your homemade biltong!
“Making your own biltong is easy – if you have time and patience! Just beef, salt, white pepper, and a dash of vinegar – season, dry, and in a few days, enjoy authentic, flavour-packed biltong at home. Simple, satisfying, and delicious!“
The Role of Biltong in South African History
Biltong has a long and fascinating history that goes back centuries. Originally, it was a practical solution for preserving meat before the days of refrigeration. Early Dutch settlers in South Africa created biltong as a way to preserve large quantities of meat during their travels. The art of air-drying and curing meat became a tradition passed down through generations.
In times of war and hardship, biltong was a crucial part of the South African diet, providing vital protein during long journeys or during periods of scarcity. It’s no surprise that biltong holds a special place in the hearts of South Africans – it’s not just about flavour, it’s about heritage, survival, and identity.
“In a nutshell, biltong is a game-changer. Packed with protein, healthy fats, and essential nutrients, it’s a natural, whole-food alternative to standard protein bars – with zero unnecessary ingredients or preservatives“
What Makes The Perfect Biltong?
The key to perfect biltong lies in a delicate balance of seasoning, drying time, and meat cut. Here’s what to look for:
- Texture: The ideal biltong should have a firm, yet slightly chewy texture. It should be tender, not dry or tough. There should be a good balance between the outer crust and the tender, juicy inner meat.
- Flavour: A perfect piece of biltong will have a deep, savoury flavour, with a subtle hint of spice from the white pepper and coriander. The saltiness should enhance the flavour, but not overwhelm it.
- Appearance: The colour of the biltong should be a rich, dark brown on the outside with a reddish centre. The meat should not appear too dry or too moist – it’s all about finding that sweet spot in between.
Biltong: A South African Tradition That’s Here to Stay – Like Load Shedding and Your Uncle’s Jokes
“Biltong isn’t just a snack – it’s a part of who we are, where we come from, and how we continue to evolve.”
Biltong isn’t going anywhere. It’s ingrained in South African history and culture, and remains a beloved snack for all generations. Whether enjoyed as an after-school treat, a workday snack, or as part of a social gathering, biltong continues to bring us together, just as it always has.
So, the next time you tear into a piece of beef biltong, remember: you’re not just indulging in a tasty snack – you’re connecting to a rich and meaningful tradition that has stood the test of time.
Enjoy it, share it, and celebrate the power of biltong!
“Biltong: The snack that keeps you healthy, satisfied, and questioning why other snacks exist. Packed with protein, full of flavour, and zero guilt – it’s all you need.”
Sources for Further Reading
■ Biltong vs Jerky: Key Differences Explained – Chomps, 2019 Read Article ■ The Power of Biltong: How this South African Snack Fits into a Carnivore Diet – Eat Legit, 2025 Read Article ■ I Made Every Jerky in the World! | Guga Foods, 2024 Watch