A great South African classic. Although many people compare American Jerky with South African Biltong, it is just not the same thing.
Jerky is mostly made of thin strips of meat containing little fat, biltong is made from a large variety of cuts, sometimes containing more than 50% fat by volume. The cuts are generally thicker than other dried meat cuts and the moisture content of the final product varies with taste.
Some people argue that venison biltong should be very dry - almost to the point of crumbling, while others like it soft. There are as many preferences as there are South Africans.
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Rest of Canada:2 to 7 days
The USA:2 to 10 days
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