Does anyone else find the English word "jerky" weird and unpalatable? Granted, jerky is an age-old tradition and the salting/drying process makes an excellent preservation tool, but - the word "jerky" lacks a certain... je ne sais quoi. Why would we pair a tasty protein-packed snack with a word that refers to silliness or uncoordinated movement? The word jerky is so bad, even Macho Man Randy Savage calls his jerky snacks Slim Jims to make them seem better!
Other languages describe jerky in at least slightly more appealing terms: Brazilians call it carne de sol. Spaniards, cecina. Bosnians call it suho meso, and Mongolians name it borts. Here in Southern Africa, dried meat is universally known as biltong, derived from Dutch meaning "rump-strip." Sounds appropriate. Biltong's counter partner is droëwors, or "dry sausage," which upon experiencing, sounds pretty appropriate too.
Biltong and its popularity in Namibia compare to no other country. That's no surprise considering the ubiquity of game that exist in the bushveld, a region in the hot, dry north-east of Southern Africa that is dominated by low-growing thorn trees and bush. Stuart's Field Guide to Mammals of Southern Africa counts 39 types of buffalo, antelope, wild pig, and deer species alone. Plus, there's always cows, which admittedly are the post popular forms of jerky worldwide. According to several biltong stores, oryx (also known as gemsbok) and springbok are a close 2nd and 3rd in sales in Namibia.
Okay, we've established that biltong is dried meat. How does it get from animal to package? In short, the meat is cut into strips, rubbed with vinegar, and coated in spices- usually coriander, pepper, salt, and garlic. The meat is refrigerated overnight and then hung in a place to dry with decent ventilation: outside under a yurt roof (for making borts), a slatted wood table (for carne de sol), or in a showy display box with meat hooks (hello biltong!) The meat hangs out for about a week, then should be ready to eat. YouTube and Google offer endless entertainment on DIY biltong boxes.
Now for the fun part: eating it. Low in fat, high in protein, biltong comes in a variety of cuts, textures and flavors, so choosing a preferred type is individualized. For people with extremely sharp knives or teeth of steel, there's the biltong "pieces." They are thick and huge. Even though "snap-sticks" sound like dog treats, this cut is much much thinner but still gives your jaw some work to do. Biltong also comes in "slices," cut in the opposite direction to create a flatter, chewier consistency. There's "chip" shaped, but won't fool anyone who wants a substitute for the real thing. Lastly, biltong comes in "shredded" and "pulverized" for topping lovers, or those who want extra protein in their health shakes. Maybe?
Supermarkets carry decent varieties, like original, bbq, or coriander. But it's the boutique shops that have flavors like pepper, fatti (chunks of fat still attached to the meat), peri-peri, chili, sweet 'n sour, chutney, ect. Boutique shops will also vacuum pac orders for tourists. Sliced cuts tend to have a higher moisture content (thus making it chewier) so vacuum pacs seal in the smell and flavor. Sadly, the Animal and Plant Health Inspection Agency (APHIS) says any Namibian meat exports are prohibited to bring into the United States. Same goes for South Africa. Read the 754 page document right here. There's concern for the spread of various animal related viruses (did you know there's such thing as hog cholera?!) To this effect, the idea of eating your weight in biltong while in-country, gets better and better. Once you've had biltong, a Slim Jim will never taste the same again.
Other languages describe jerky in at least slightly more appealing terms: Brazilians call it carne de sol. Spaniards, cecina. Bosnians call it suho meso, and Mongolians name it borts. Here in Southern Africa, dried meat is universally known as biltong, derived from Dutch meaning "rump-strip." Sounds appropriate. Biltong's counter partner is droëwors, or "dry sausage," which upon experiencing, sounds pretty appropriate too.
Biltong and its popularity in Namibia compare to no other country. That's no surprise considering the ubiquity of game that exist in the bushveld, a region in the hot, dry north-east of Southern Africa that is dominated by low-growing thorn trees and bush. Stuart's Field Guide to Mammals of Southern Africa counts 39 types of buffalo, antelope, wild pig, and deer species alone. Plus, there's always cows, which admittedly are the post popular forms of jerky worldwide. According to several biltong stores, oryx (also known as gemsbok) and springbok are a close 2nd and 3rd in sales in Namibia.
Okay, we've established that biltong is dried meat. How does it get from animal to package? In short, the meat is cut into strips, rubbed with vinegar, and coated in spices- usually coriander, pepper, salt, and garlic. The meat is refrigerated overnight and then hung in a place to dry with decent ventilation: outside under a yurt roof (for making borts), a slatted wood table (for carne de sol), or in a showy display box with meat hooks (hello biltong!) The meat hangs out for about a week, then should be ready to eat. YouTube and Google offer endless entertainment on DIY biltong boxes.
Now for the fun part: eating it. Low in fat, high in protein, biltong comes in a variety of cuts, textures and flavors, so choosing a preferred type is individualized. For people with extremely sharp knives or teeth of steel, there's the biltong "pieces." They are thick and huge. Even though "snap-sticks" sound like dog treats, this cut is much much thinner but still gives your jaw some work to do. Biltong also comes in "slices," cut in the opposite direction to create a flatter, chewier consistency. There's "chip" shaped, but won't fool anyone who wants a substitute for the real thing. Lastly, biltong comes in "shredded" and "pulverized" for topping lovers, or those who want extra protein in their health shakes. Maybe?
Supermarkets carry decent varieties, like original, bbq, or coriander. But it's the boutique shops that have flavors like pepper, fatti (chunks of fat still attached to the meat), peri-peri, chili, sweet 'n sour, chutney, ect. Boutique shops will also vacuum pac orders for tourists. Sliced cuts tend to have a higher moisture content (thus making it chewier) so vacuum pacs seal in the smell and flavor. Sadly, the Animal and Plant Health Inspection Agency (APHIS) says any Namibian meat exports are prohibited to bring into the United States. Same goes for South Africa. Read the 754 page document right here. There's concern for the spread of various animal related viruses (did you know there's such thing as hog cholera?!) To this effect, the idea of eating your weight in biltong while in-country, gets better and better. Once you've had biltong, a Slim Jim will never taste the same again.
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| Boutique store presentation. It's almost as much fun as going to a butcher. Almost. |
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| They're called pieces, but only in comparison to the animal it once was. So. Hard. To. Eat. |
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| Biltong chips. |
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| Droe wors: meat stuffed into sausage casing and at some point, dried. Not my favorite. At all. |
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| Slices. Probably the most useful for those who want to eat discreetly. |
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| Snap sticks, my personal favorite. As you can see. I ate it all. |
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