Biltong@ZA

Biltong done well requires discipline. Good biltong makers pay attention to the meat cut — which parts have the right fat distribution, how thickness affects drying time, whether the cure is even. Spice blends matter, but they shouldn't overwhelm the meat itself. Drying conditions matter: humidity, temperature, air circulation all influence texture and flavour. A place that cuts thick slices instead of shaving, that doesn't use excessive spice to cover up poor preparation, that understands the difference between biltong and droëwors — that's where the skill lives. In Randburg, where people know what they want, someone selling mediocre biltong at premium prices gets found out quickly.