Biltong is a form of air-dried, cured meat which originated in South Africa, and from there spread to other Southern African countries -- (Zimbabwe, Malawi, Namibia, Botswana, Lesotho, Eswatini, and Zambia).

It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ.

In the two strains which were not effectively killed, Bacillus cereus and Enterococcus faecalis, the coriander oil reduced their growth significantly.

With game in abundance in Southern Africa, however, traditional methods were called upon to preserve the meat of large African animals including the eland.

The meat was prepared with vinegar and spices then hung to be air dried for a fortnight during the winter, when the colder temperatures further inhibited bacterial and fungal growth.

Once suitably dried, the biltong was ready for packing in cloth bags which allowed air circulation to help prevent mold.

Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in Southern Africa, but biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game.

[16] The spice mix traditionally consists of equal amounts of rock salt, whole coriander (slightly roasted), roughly ground black pepper, and brown sugar.

[17] The vinegar serves as a primary inhibitor of Clostridium botulinum bacteria, according to the World Health Organization,[18] while the salt, coriander, pepper, and cloves all have antimicrobial properties.

Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavour, and darker colour.

In the United States, biltong is relatively rare, as beef jerky has been traditionally the more popular dried meat snack.

biltong has begun a small emergence within the United States, particularly from South African immigrants who have brought their local culture and foods with them.