HOW WE MAKE BILTONG

When we first started making biltong, everything was done by hand. Nowadays, we utilise more specialist machinery which allows us to make a more consistent and better biltong.

What hasn't changed is our commitment to no bulls#&t ingredients. The video above shows how we make biltong and how it differs from jerky. If you'd like to make your own biltong at home, you can follow the 6 steps below. Or if you can't be f**cked, try a sample pack here.

STEP 1

REMOVING SINEW

We need to remove the sinew from the outside flats: anything that could be too chewy must go. At first it was quite challenging but nowadays it's so easy, we can cut with our left hand and rub circles on our head with our right.

STEP 2

SLICE WITH THE GRAIN

We cut our steaks about an inch thick, along the grain of the meat - this makes the dried biltong slices easy to tear and chew. It’s also how gramps did it and we don’t want to make him angry, especially in his final days.

STEP 3

MARINADE BATH

We give the steaks a leisurely bath in vinegar and spices. We used to follow tradition and marinade these babies overnight but our new state-of-the-art vacuum tumbler can get it done in 90 minutes. Gramps would roll over in his grave.

STEP 4

THE HANG

These meaty steaks are ready for the gallows. We hang them in our drying room for several days, where gentle airflow and ambient temperatures (25°C) slowly dry the steaks, removing the moisture. The lack of moisture is what preserves our biltong over long periods. We know they’re ready when they’ve shriveled up like shrinky dinks.

STEP 5

SLICE TO PERFECTION

Finally, we slice the dried biltong steaks against the grain of the meat for a tender, bite-sized piece. This makes the biltong soft and easy to chew - our perfect piece has a little bit of fat at the top.

STEP 6

MEAT IN MOUTH

Our packaging machine slam dunks the biltong into bags, where they’re ready to be shipped out into the world and into peoples bellies. We hope you enjoy chewing the good stuff.