How To Make Biltong


Have you ever heard of biltong? My guess is you haven’t – and I say this because very few people in the United States have.

Well, let me educate you – biltong is basically South Africa’s beef jerky (they’re similar, but by no means the same).

However, there are some distinct advantages to this South African treat. For one, biltong lasts MUCH longer than most American brands of jerky. It also doesn’t require an oven or dehydrator to make, and it’s incredibly tasty!

My favorite part about it though is you can use whichever lean meat you want to make it, like beef, ostrich, bison, chicken, turkey, or venison. The options are limitless with this one.

Biltong is also an incredible survival food – it’s packed with protein, and will keep you full for hours. And since it lasts for years, it can easily be stored in your survival pantry until SHTF (however, I’d be surprised if you didn’t eat it up sooner than that).

You’re going to want to make this yourself after reading these tips on:

How To Make Biltong

1 – Ingredients

  • Fillets of your choice of lean meat, sliced in strips (must be sliced with the grain and all strips with equal thickness)
  • Black Pepper
  • Coriander
  • Rock Salt
  • Vinegar
  • Large plastic or glass container with lid

2 – Layer One

First, combine equal parts of each spice into a bowl until the mixture is even throughout.

Then, lay a few meat strips in the bottom of the container. Sprinkle them with vinegar, flip, and then sprinkle the other side.

Take your seasoning and evenly sprinkle the meat; then flip the pieces over, and coat the other side.

3 – Layer Two and Beyond

Take new meat strips and layer them on top. Sprinkle both sides of them with vinegar, and then both sides with the seasoning mixture.

Repeat this process, forming layer after layer until all of the meat strips are in the container.

4 – Let It Sit

Seal the container with the lid, and then keep the meat enclosed in the container for 24 hours at room temperature.

Note: Many preppers (especially younger ones) grimace at the idea of not keeping the meat in the fridge; however, people have been doing without fridges for thousands of years. We’ve written a blog on how to store meat without refrigeration you can read here.

5 – Time To Hang

Once 24 hours has passed, drain the excess liquid from the container and hang the individual pieces of meat to dry. You can do this in cold air, in a climate-controlled room, or in a wooden box. You can even purchase a biltong-specific box to hang them in.

Here’s a visual of this process from start to finish. This guy does a couple things varying from the above recipe, but it’s basically the same method:

Well, that’s how you make biltong – it’s a fairly simple process, and the end product is definitely worth the effort.

However, if you’re in a survival situation, the last thing you’ll be wanting to do is hang meat and wait a week to eat it.

Plus, the meat at the grocery store’s going to be all gone by the time a crisis rolls around anyway (and all the game will be shot not long afterward if things really go south).

Biltong might be a tasty survival food, but I’ve got a much better option: Survival Cave Mixed Canned Meats. 

These meats are absolutely delicious, there’s just no doubt about it. Each can is stocked to the brim with hearty, delicious options like beef, pork, turkey, ground beef, and chicken.

Plus, there’s no chemicals or preservatives in these cans – just salt and meat – so you know it’s as good for you as it is delicious.

The other great thing is that these cans have a 25+ year shelf-life, which is probably a whole lot longer than the other survival food in your pantry. However, I’m seriously betting that you’ll want to dig into these way before you hit that 25 year mark.

If you don’t fully believe that these are some of the best canned meats you’ve ever tasted, just check out the 20+ 5-star reviews we’ve gotten from customers raving about them.

This customer pretty much said it all:

Love these meats. I use these rather than mess with raw meat and having to cook it. If you figure prep time, energy to cook raw meat, the cost of your life force taking longer to cook. The ready to use right out of the can pays for itself. Ease of use, long storage time, good portions, good for camping by not needing ice chest space. I use this as my main meat source.

Go ahead and try them out for yourself today. I guarantee you’ll be happy you did…especially because today if you buy 2 or more sets, you get a FREE gift (and it’s worth it, trust me)!

Click on the image below to get your mixed canned meats today.

P.S: You can also purchase some of our Survival Cave meat-specific canned sets (shown below), which feature 12-can boxes of a single type of meat (you know, for the prepper that doesn’t need options). These box sets also contain our Buy 2 Get a Free Gift deal, so make sure you stock up!









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