Biltong Price Per KG in South Africa
What is Biltong?
Biltong is a form of dried, cured meat that originated in Southern African countries. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu.
Biltong Price Per KG in South Africa
Portion size: 500g. R296.90 per kg.
Frequently Asked Questions
How much is game biltong per kg?
R265
Dry
| Product | Description | Game (per kg) |
|---|---|---|
| Biltong | Original biltong | R265 |
| Biltong | Sliced/ chunks (bulk) | R265 |
| Drywors | Original drywors | R265 |
| Cabanossi | Cabanossi | R185 |
Is it cheaper to make your own biltong?
Making biltong at home is cheaper than buying it and only takes 15 mins to prepare the biltong.
What meat is best for biltong?
For the finest cuts, fillet, sirloin, or steaks cut from the hip, such as topside or silverside, are used. Other cuts can be used, but are not as high in quality. Biltong can also be made from: Chicken, simply referred to as chicken biltong.
How much biltong does 1kg meat make?
If you use a lean cut of meat that weighs less than 1 kg per kilogram, you will probably be able to make one piece of biltong out of one kilogram of meat.
How long does uncut biltong last?
Biltong can last up to 7 days before mould can start to creep in. You can keep biltong in the fridge if it is vacuum sealed. Use before the best before date on the packet. If you leave biltong in an open plastic bag it will form mould quicker than if kept in a paper bag.
Who invented biltong?
of South Africa
Dried meat has been around for centuries and its history can be traced to plenty of different cultures. Biltong, specifically, was first created by the indigenous people of South Africa over 400 years ago. They preserved their meat by curing it with salt and hanging it to dry.
How many people does 3kg of meat serve?
Allow around 375g beef per person, so for four people, you need a joint around 1.5kg, for six, 2.25kg, for eight, 3kg and for 10, 3.75kg.
How much spice is in a kg of biltong?
Instructions: use 35 g spice per Kg meat. Sprinkle spice over meat strips, then sprinkle 40 mL dilute (50%) vinegar. Leave overnight in a fridge, then hang to dry.
| Suggested meat block | |
|---|---|
| Meat | 28 Kg |
| Water | 600 mL |
| Vinegar | 600 mL |
| Spice Pack | 1 Kg |
Does biltong need curing salt?
Traditional biltong is cured in salt and white wine vinegar and coated with crushed coriander seeds and pepper. You can add a little chilli to give it a kick, if you like. Because biltong is classed as a slow-dried product, for safety I recommend the use of Prague Powder #2 (pink curing salt #2).
How much weight do you lose when making biltong?
Raw biltong will become wet biltong after 24 to 36 hours and will have lost 40% to 50% of its raw weight; in-between wet and dry will be ready in 36 to 48 hours and will have lost 50% to 60% of its raw weight; dry biltong will be ready in 48 to 56 hours and will have lost 60% to 70% of its raw weight.