Biltong 101: How We Dry It, Why It’s Safe And Why It Tastes So Good

Curious about biltong but not sure how it is made, whether it is safe, or why it tastes so good? You are in the right place. We are The Weston Biltong Company, a family team making authentic South African style biltong in Cheshire from 100% British and Irish beef. We hang and slowly air dry our beef in purpose built drying rooms, slice it by hand, then pack it fresh for delivery across the UK. Here is how that process works, why it is safe, and how to get the best from every bag.

Is biltong cooked or raw?

Biltong is not cooked like jerky. It is cured and air dried. That means we season prime beef with salt, vinegar and spices, allow the cure to penetrate, then hang the meat to dry in warm circulating air. During drying, moisture leaves the meat and the salt and acidity create a hostile environment for spoilage. The result is ready to eat dried meat with a soft bite and deep savoury flavour. It is not raw, it is preserved.

If you are used to jerky, you will notice differences. Jerky is usually cooked or smoked in thin strips with sugar in the marinade. Traditional biltong is thicker, gently dried and lower in sugar. The mouthfeel is more tender and the flavour is cleaner and beefier.

What is biltong made of?

We start with 100% British and Irish beef with full traceability, often from local Red Tractor assured suppliers. We select whole muscles, trim to the chosen fat level, and season with a classic mix built around salt, coriander and black pepper. Vinegar adds a clean tang and helps the cure do its job. That is it. No shortcuts, no unnecessary additives. You can taste the beef.

We make everything in house at our Cheshire site. Our family handles selection, curing, hanging, slow drying, inspection, slicing and hand packing. It lets us control quality at every step and stand behind the biltong you open.

How does biltong not rot?

Drying is one of the oldest ways to preserve meat. Three things keep biltong safe when it is made properly.

• Salt and vinegar. Salt draws moisture from the surface and into the cure. Vinegar drops the pH. Together they slow the growth of spoilage microbes.

• Moisture reduction. We dry to the right target so water activity is low. Less available water means microbes struggle to grow.

• Airflow and gentle heat. Our purpose built drying rooms move warm air across the meat with a constant gentle breeze. Even airflow prevents damp spots and encourages consistent drying.

We do this slowly over several days. That patient approach protects texture and flavour while building a stable product. Our process runs in a clean, controlled facility powered in part by renewable energy, which we are proud of. Tradition meets modern food safety, and you get a dependable snack every time.

Is biltong healthy?

Biltong is naturally high in protein and low in carbs. Many of our tested batches come in at more than 50% protein, with minimal sugar. That makes it a handy option if you want high protein snacks without the sweeteners or starch you find in many bars and nibbles. You can also choose your preferred fat level. We offer Lean, Some Fat and Fatty when supply allows. Fat brings flavour, while lean gives you a lighter profile that still tastes great. Either way, you are getting real food, simply prepared.

As always, check the nutrition on the pack and choose the style that suits your diet. Our core range contains no MSG, and our flavour list runs from simple Original to bold chilli for days when you want a kick.

How we make biltong in Cheshire

Here is our typical week in the drying rooms.

1. Selection. We source beef from trusted British and Irish suppliers with full traceability, often within a few miles of us.

2. Prep and cure. We trim the muscles, rub with our spice and salt blend, and add vinegar. The cure time lets seasoning and acidity work through the meat.

3. Hanging. We hang the cuts on rods in our drying rooms.

4. Slow air drying. Warm air and a gentle breeze flow around the meat for several days until it reaches the perfect dryness. No rush, no shortcuts.

5. Inspection, slicing and hand packing. We check texture, slice to your chosen style and pack it fresh.

We believe this slower approach produces the best biltong. A soft bite, a clean finish and a depth of beef flavour you will come back to.

How to spot quality biltong

Good biltong looks and smells inviting. Here is what to look for.

• Aroma. Savoury beef with a hint of spice and vinegar. Nothing harsh or chemically.

• Texture. A soft, even bite. The surface should be dry to the touch, not sticky, and not brittle unless you chose extra dry.

• Cut and grain. Slices across the grain should show a defined grain and a slight sheen. Fattier styles will have creamy, clean fat that tastes sweet, not waxy.

• Provenance. Clear sourcing and in house production. Ask who made it, where the beef comes from and how it is dried.

We put our name to every bag because we do every step ourselves. That traceability is not just a label, it is our day to day work.

Serving ideas and storage smarts

Biltong is perfect from the bag, but it also plays well with food. Toss slices through a salad, fold into an omelette, top a baked potato or scatter over a bowl of hot pasta at the last second. If you enjoy experimenting, our biltong recipes page has plenty of ideas from simple snacks to weekend cooks.

For storage at home, split big bags into smaller portions once opened. Reseal or pop into airtight tubs with a little air space, then keep cool. If you like your biltong softer, eat it sooner. If you enjoy extra dry, let a portion breathe for an hour before snacking.

Try our range, from snack bags to 1 kg boxes

Whether you want a single bag for a gym session or a kilo for family grazing, we have you covered. Explore classic Original, try chilli for heat, or ask for your preferred fat level when available. If you are comparing styles or buying for friends, our selection boxes make brilliant gift ideas, and we offer larger mixes for events and parties.

Ready to taste the good stuff? Visit our site to explore biltong and choose the pack size that suits you. If you are stocking up, you can also buy biltong online in larger boxes for great value.

The takeaway

• Biltong is cured and air dried, not cooked, and it is safe when made properly with salt, acidity, airflow and time.

• It is made from quality beef, simple spices and vinegar, then slowly dried for flavour and a soft bite.

• It is naturally high in protein and low in carbs, with fat level options to suit your taste.

• Store it cool and dry, reseal after opening, and trust your senses. If in doubt, do not eat it and contact us.

We would love to make your next favourite snack. From our family drying rooms in Cheshire to your cupboard, we put care and tradition into every slice. If you have questions or want a recommendation, give us a ring or drop us a message. We are always happy to talk biltong.