The Grub Guide
Real answers about biltong — from picking your first sampler to how it's actually made.
Is Biltong Keto? What Is Actually In It
Biltong is dried beef with a vinegar and salt cure and a spice blend, and on a plain piece that is the entire ingredient list. Nothing is...
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Why Authentic Biltong Costs What It Does: The Yield Problem Nobody Talks About
Authentic biltong costs more than commodity jerky primarily because of yield math that ...
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Who Is This Biltong Actually For? The Question That Determines Whether You Waste Your Money
Biltong is not for everyone, and buying the wrong format wastes money before you ever t...
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The Cut Is the Product: Why the Format You Order Determines Everything About Your Biltong Experience
The format you order, not the flavor or even the meat source, determines your biltong's...
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Biltong Flavor & Spice: Stop Defaulting to Original and Actually Match the Bag to the Person
Default to Original only if you are a purist who wants the beef to speak through a simp...
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Who Actually Eats This? The Meat Candy Matching Guide for Every Recipient in the Room
Match the recipient, not just the occasion: give Meat Candy (sweet-savory beef jerky, $...
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Biltong Flavors Explained: Original, Peri Peri, And Loaded Garlic
The hardest part of ordering biltong for the first time is not the biltong itself. It i...
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How A Biltong Maker Reads A Hanging Slab To Know When It Is Done Without Instruments
An experienced biltong maker reads a hanging slab through a sequential hierarchy of fiv...
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How the Voortrekker Spice Route Shaped the Coriander-Forward Profile of Modern Biltong
Coriander became the defining spice of biltong not because of flavor preference but bec...
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How the Bokkoms Trade Shaped the Biltong Supply Chain
The bokkoms trade shaped the biltong supply chain before biltong even existed as a prod...
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Water Activity, Not Moisture Percentage: Why the Number That Matters in Biltong Is Rarely Printed on the Label
Water activity (aw) measures the fraction of moisture actually available for microbial ...
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The Wet Middle Is the Point: A No-Apology Guide to Fat, Moisture, and Cure Depth in Slab Biltong
The wet middle in slab biltong is not underprocessing. It is the intended result of con...
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Why Biltong Has a Soft Core and Firm Exterior — And What That Does to Texture
Biltong develops a moisture gradient because whole-muscle drying is rate-limited by dif...
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How to Eat Biltong
Eat biltong straight out of the bag, at room temperature, a few pieces at a time. There...
Read more →What Does Glatt Kosher Mean?
Glatt is a Yiddish word meaning smooth, and on a meat package it refers to a stricter s...
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South African Air Dried Meat: The Method Behind Biltong
South African air dried meat is beef that has been wiped with vinegar, salted, spiced a...
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What Does Biltong Mean? The Word, the Method, and the Meat
Biltong means, quite literally, a strip of rump. The word comes from Dutch roots: the f...
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Biltong Gift Pack: What to Send and Who to Send It To
The biltong gift pack to send is the Biltong Sampler Pack at $12.99 if the person has n...
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African Dried Cured Meat: What It Is and Where Biltong Fits
African dried cured meat is meat preserved with salt and acid and then hung in moving a...
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Where to Buy Biltong in the USA
You can buy biltong in the USA right here, online, from our own kitchen, and it ships t...
Read more →What to Do With the Last of the Bag
The last of a bag of biltong is the best cooking ingredient in your kitchen and almost ...
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How Much Biltong to Buy for a Party, Worked Out Properly
Plan on two ounces of biltong per person when it is the main thing people are eating, a...
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Why Some Biltong Is Darker Than Others
Two bags of biltong can sit side by side, made the same week from the same kind of beef...
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Biltong for Travel: What Survives a Trip and What Does Not
Biltong travels better than almost anything else you can put in a bag, and the reason i...
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Peri Peri and Beyond: What Spice Does to Biltong Besides Taste
A spice coating on biltong is a physical layer before it is a flavor. It sits on the we...
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Why Biltong Needs No Preservatives, and What Does the Preserving Instead
Biltong keeps without added preservatives because three older things already do that wo...
Read more →What a Humid Climate Does to Drying, and How Makers Work Around It
Humid air slows drying because drying is a transfer, not a removal. Water leaves meat o...
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Why Biltong Comes in Different Thicknesses, and Which One to Pick
Thickness is the single decision that changes biltong most, more than flavor and more t...
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What Meat Candy Is, and Why We Make a Jerky At All
Meat Candy is our jerky, it costs $7.99, and it is the only thing we make that is not b...
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Buying Biltong for an Office: Quantities, Formats and What Goes Fastest
Buy Sliced Biltong Mini's at $4.99 for an office and Bulk Biltong at $58.00 only once y...
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What the Coriander Is For: Reading a Biltong Spice Blend Like a Maker
Coriander is the note that makes dried beef taste like biltong instead of like seasoned...
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Why Biltong Is Salted Before It Is Spiced
Salt goes on before spice because salt changes the surface of the meat, and spice needs...
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Who Actually Eats This? A Blunt Guide to Buying Sliced Biltong
Most people buying sliced biltong for the first time should spend $4.99, not $11.99, an...
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What Are Biltong Slabs? A Guide for Game Day Hosts
A biltong slab is a whole piece of beef, dried intact and never cut down, that you slic...
Read more →Silverside vs Topside: How Muscle Selection Decides Yield and Texture
Silverside and topside come off the same hind leg and behave like two different pieces ...
Read more →Why the First Bite of a New Bag Tastes Different From the Last
The last piece in a bag is drier, firmer and stronger tasting than the first one, and t...
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Why Biltong Does Not Need Refrigeration, and When That Stops Being True
Biltong keeps at room temperature because air drying removes enough water that there is...
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What Happens to Biltong in a Hot Car, a Fridge, and a Sealed Bag
A hot car dries biltong out and makes it hard. A fridge is more humid than most people ...
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Why Biltong Prices Range From $4.99 to $58.00, and What Changes Across That Range
The spread from $4.99 to $58.00 across our catalog is mostly quantity, and the rest of ...
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How to Tell Whether Biltong Was Dried Properly Just by Looking at It
You can tell most of what matters about a piece of biltong before you eat it. The surfa...
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Why Biltong Is Cut With the Grain, Not Against It
Biltong is cut with the grain, running the knife along the direction the muscle fibers ...
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What Happens to Biltong Fat During and After Drying
Fat and lean behave like two different materials during drying, and the piece you buy i...
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What Happens Inside Biltong After It Leaves the Drying Room
Drying is not the end of the process. The moment a piece of biltong reaches the moistur...
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The Meat Is the Product: Why Sourcing Decides Biltong
The meat you start with sets the ceiling on the biltong you finish with, and nothing th...
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How Long Slab Biltong Lasts, and How to Store It Right
A slab of biltong keeps better than the same weight of sliced biltong, and the reason i...
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How Biltong Became A High-Protein Snack Staple In America
Biltong became a high-protein snack staple in America because it delivers clean protein...
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