Biltong Curing

Biltong curing is a South African technique for preserving meat by air drying rather than by heat or smoke. The meat is sometimes first marinated in a vinegar solution, traditionally grape vinegar, for a few hours, after which the vinegar is poured off and the meat is coated in salt and spices, typically a mixture of rock salt, lightly roasted whole coriander, coarsely ground black pepper and brown sugar. The meat is then air dried over a period of days rather than heated, which is what separates biltong from jerky, since jerky is heated to at least seventy one degrees Celsius and is often smoked, while biltong is dried at ambient temperature and rarely smoked. Biltong was traditionally made during the cold, dry winters of the South African highveld, conditions that favor slow air drying.