a dried, or dried and smoked, meat of southern Africa which exists in two principal forms.
Biltong made from beef is formed by taking a good piece of muscle 45–60 cm (18–24″) long and 15 cm (6″) in diameter, with no tendon and just a little fat, and trimming it into an elongated oval shape. It is then rubbed with salt, pepper, coriander seed, and fennel seed, moistened with vinegar; left to marinate for a few days, then hung up to be wind dried, and finally hung in the chimney to be smoked. Leipoldt (1976) writes: ‘the result should be a dark-coloured, firm, elongated piece of dried meat, which cuts easily and when sliced is a tender garnet-red segment, surrounded by a thin, more darkly covered integument that need never be pared off before eating. Its taste is deliciously spicy.’
The same author explains that game biltong ‘as made in the field’ is markedly different. It is game meat cut into thin strips, rubbed with salt and perhaps crushed coriander seed, and sun dried until very hard. Bits are cut off and chewed by those with strong teeth; or it is pounded or grated to provide something which even the dentally disadvantaged can manage. Powdered game biltong spread on bread and butter is recommended. Zebra is said to make the finest biltong of all, but almost any game animal can be used.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Leipoldt, C. Louis (1976), Leipoldt's Cape Cookery, Cape Town: W. J. Flesch.
