How do we make our Biltong?

Our Biltong, Drywors and Snapstix are made the traditional way by simulating the cold, dry conditions of winter in the Highveld, this was historically the best time of year to make Biltong!

The Biltong Man uses only MSA-graded, lean Australian Steer and Yearling topside steak in manufacturing biltong, thereby ensuring the quality of our end product.

After we’ve cured the biltong steaks for 3 days in our own mixture of spices, vinegar and…(sorry, the rest is a secret!), we hang our biltong on stainless steel racks off hooks and place them in our custom-built drying rooms. We circulate cold, dry air through our 10m x 8m drying rooms and slowly extract the moisture from the meat, very similar to the process of making prosciutto.

Unlike some of those trying to emulate our products and methods, we do not use heat in our process as that dramatically changes the texture, colour and flavour of Biltong. Drying Biltong at a high temperature might speed up the process, but you then end up with an inferior product, similar to beef jerky where a lot of the nutrients have been lost!

We pride ourselves on using our own unique recipes and mixing all of our own spices in-house.

Our ingredients are sourced locally, negating the reliance on imported spices and shortages caused by delays in shipping etc. This also helps to ensure the quality and consistency of our Biltong and other products.