The Grub Guide
Real answers about biltong — from picking your first sampler to how it's actually made.
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 five sensory checks, none of which require a single i...
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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...
Read more →Why the Silverside-to-Topside Ratio Controls Everything in the Drying Room
The silverside-to-topside ratio in a biltong batch directly controls every drying room ...
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What the Vinegar Wash Actually Does to the Meat Before Drying Starts
A vinegar wash does three distinct things to raw meat before biltong drying begins: it ...
Read more →Air Circulation, Humidity, and Hang Time: What Industrial Drying Actually Loses
In biltong drying, air circulation, humidity, and hang time are interdependent variable...
Read more →What's Actually in Meat Candy Beef Jerky (And How It's Made)
A full look at what's in Grub Company's Meat Candy beef jerky, the sauce ingredients, t...
Read more →What "Glatt Kosher" Certification Actually Means for Grub Company's Biltong and Beef Jerky
Grub Company's biltong is kosher certified. Its Meat Candy jerky is Glatt Kosher certif...
Read more →How Long Does Real Biltong Curing Take, and Why Rushing It Ruins the Meat
Real biltong curing takes days to weeks depending on thickness. Rushing the dry with ex...
Read more →Is Biltong Cooked? What 'Air-Dried' Actually Means
Biltong is never cooked. It's cured with vinegar and air-dried until safe to eat. Here'...
Read more →The Spice Blend Behind Peri Peri Biltong, Explained
Peri Peri biltong keeps the traditional coriander and pepper cure, then layers chili on...
Read more →Why Grass-Fed Beef Matters for Biltong (And When It Doesn't)
Grass-fed beef dries more evenly than fattier cuts, which matters for biltong. Here's w...
Read more →What Makes Biltong Different From Jerky: The Curing Process Explained
Biltong is cured with vinegar and air-dried, never smoked or cooked like jerky. Here's ...
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Why Your Beef Jerky is Mushy: How to Spot Low-Quality Meat and Find Better
You grab a bag of beef jerky, tear it open, and the texture is wrong from the first pie...
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Grass-Fed vs Grain-Fed Beef Jerky: Why Your Muscle Meat Source Matters
The beef in your jerky or biltong matters more than most snack brands want you to think...
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