BILTONG is South African dried meat and has been around for
centuries. Any South African will do almost anything to get a share
if he/she knows that BILTONG is available. Biltong is
cut from the “stick” in thin pieces using a very sharp knife. Some
people shave off a number of pieces at a time so they don't have to
let cutting interfere with eating. A professional biltong trick is
to place the biltong in a vice and, using a wood plane shave off as
many pieces of the desired thickness as required.
Eaten on its own as an appetizer or all day munch. Especially at
sporting events, but anywhere is OK. Try it, you'll find it much
more addictive than peanuts or potato crisps.
The recipe given above is for beef biltong, but like jerky, biltong
may be made using game animals such as Buck and Deer. Ostrich
produces a great tasting but somewhat dry biltong.
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