Storing your biltong is important to enjoying your Biltong at its best.
At Love Biltong, we love making Biltong so much as we enjoy eating it. We are sticklers for using the correct methods and maintaining a perfect quality every time.
Each piece of Biltong is thoroughly checked to make sure the meat is perfect, then it is hand cut and prepared lovingly with the right spices for the flavour we are making.
It’s important to us to make sure we do this process thoroughly as you always get out what you put in.
Storing Your Biltong Correctly
Biltong is a natural product, which needs to be stored in a natural way. The “wetter” you like your biltong, the faster it can go mouldy.
The more moisture in food, the higher the probability that mould can occur, (no matter what preservatives some companies use). So please take extra care storing moist biltong.
To get the best ‘life’ out of your biltong, care needs to be taken to store it properly and avoid any spoilage.
In South Africa, it is warm and common for humidity levels to be below 30%, perfect for making and keeping biltong.
Here in the UK it is wet and humid and not great for making or preserving biltong! Therefore, we must store the biltong in an area with as low humidity as possible!
After all, it is a natural ‘moist’ food substance and not indestructible as some people might think!
In America, the cowboys carried around beef jerky under their saddles for months on end, that may work in the incredibly dry conditions of Arizona or Texas or the Kalahari Desert, but not in London, Manchester, Wales or Glasgow!
The only reason for biltong or any other dried meat, to go off, is due to incorrect storage!
Keeping Biltong in the Fridge
If you receive multiple bags of biltong in vacuum bags, keep the bags sealed and preferably in a cool place (fridge), until you decide to eat it.
Be aware that the wetter it is, the shorter the life of the biltong. We would advise keeping moist biltong in the fridge and observe the Best Before dates.
Once opened, put the biltong in an open bowl and mix it up a bit. Mix it up daily for a maximum of 3 days or until consumed. Most mould starts to happen when the biltong meets a ‘surface’.
Moisture then forms at that surface contact point.
The inevitable and unavoidable universal process then starts… MOISTURE + OXYGEN + WARMTH = MOULD.
Do not leave an open packet of biltong in its plastic bag. It will go bad much quicker than if it is kept correctly.
You can keep biltong in the fridge or in the freezer. This will add considerable shelf life to your product.
We cannot advise as to how long though. The choice is yours. Should you however, have frozen your biltong, it will naturally release moisture once it starts to defrost.
This is the danger time! Make sure it is as open and airy as possible, also make sure that any moisture that is being released because of the refrigeration or freezing, evaporates away.
Keep on mixing it up and loosening the bundle of sliced biltong. Daub it if you can, with kitchen towel to remove any excess moisture.
Enjoy Your Biltong
Eat within 3 days. Hang whole sticks from a hook or string, in a cool, dry, well-ventilated place or in the fridge.
Never store in a sealed container, it will sweat. This will lead to mould. Biltong needs to ‘breathe’.
Please do not make the mistake of thinking that a dark place (cool or warm), is always suitable. If the air is humid, it will start to go off!