Biltong is a form of dried, cured meat that originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary, either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain.

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

The word biltong is from the Dutch bil (“buttock”) and tong (“strip” or “tongue”).

23 hours is showing as cooking time but that is simply for you to determine how your meat is hanging and is the air circulating correctly as you move further into the process.

Download the .pdf from this link: Biltong