Ask most any prepper in the U.S. about biltong, and they’re likely to have a very perplexed look on their face. That’s because very few Americans know what this survival food is. And that means they’re ignorant of one of the best survival foods out there.
Biltong is basically South Africa’s version of beef jerky. However, biltong is even better than American jerky, since it lasts WAY longer and doesn’t need an oven or dehydrator to make. Not to mention, it’s pretty darn tasty!
Plus, one of the best things about biltong is you can use virtually any kind of lean meat you want. This includes bison, chicken, beef, turkey, venison, and even ostrich.
Biltong is chock-full of healthy protein, helping preppers stay full for hours while on the move. And, since it has such a long shelf-life, it’s a no-brainer addition to the survival pantry. However, you may want to eat it much, much sooner since it’s so tempting.
This South African Meat Is The Ultimate SHTF Food
One of the most important things to know about biltong is how to make it. That way, this meat can truly help you prepare for an upcoming crisis!
Things You’ll Need
Lean meat (your choice) cut into strips of equal thickness. Slice with the grain.
Large plastic or glass container with sealable lid.
Combine the coriander, rock salt, and pepper in a small bowl and whisk until evenly combined.
Place one layer of the meat strips onto the bottom of the container. Sprinkle with vinegar. Then flip the pieces over, and sprinkle the other side with vinegar.
Evenly coat the meat with the spice mixture. Then flip the meat over, and coat the other side.
Next, take new meat strips and layer them on top of the previous meat. Sprinkle both sides with the vinegar, and then both sides with the spice mixture.
Repeat this process until all of the meat is in the container, with an even coating of spices and vinegar.
Tightly seal the container with the lid, and let sit for a full 24 hours at room temperature.
Hang The Biltong
When 24 hours is up, drain the excess liquid from the container. Then hang the pieces of meat up to dry. This can be done in a wooden box, in a climate-controlled room, or even in cold air.
Some preppers use commercial meat hooks. Others have been using stainless steel hooks to get the job done.
However, others have found that regular paper clips with plastic coating also work well. Whichever you use, make sure to wash the hooks before and after drying.
It’s also important to have a sturdy wire or rack from which to hand the biltong. For this reason, many preppers find success hanging the biltong in their closet.
Keep in mind that, wherever you choose to hang it…
Birds, insects, etc. should not have access to it.
Dripping will occur, so make sure to protect the flooring underneath.
Individual meat pieces should not touch.
Here are some pictures from Instructables to give a visual of the hanging process:
IMPORTANT: The average temperature should be between 40°F and 50°F and relative humidity below 50%. Should you not be able to meet these conditions, a fan aimed directly at the drying meat may help. This, however, affects the taste. You may use a commercial biltong dryer, but do not expect the final product to be of the best quality.
When the meat is completely dry, it’s time to either eat or store.
The instructional video below shows a similar process of making biltong. It’s not exactly the same as the above recipe, but it’s close.