Why does biltong taste so good? The science behind the irresistible flavor

December 9, 2025 •

3 min read

Dating back to the 17th century, biltong was developed by Dutch settlers in South Africa as a vital food preservation method for long journeys. But beyond mere sustenance, the process perfected over generations is precisely why does biltong taste so good, offering a rich and complex flavor profile that has captivated palates for centuries.

Quick Summary

The distinctive flavor of biltong results from its unique preparation, combining a vinegar-based cure, a signature blend of coriander and pepper, and a slow, controlled air-drying process. This method concentrates the meat's savory notes, creating a tender, chewy texture that is distinctly different from heat-dried jerky.

Key Points

Unique Curing Process: Unlike jerky, biltong is cured with vinegar, which tenderizes the meat and adds a signature tangy flavor.
Distinct Spice Profile: The traditional blend of ground coriander and black pepper provides a unique, warm, and earthy taste.
Slow Air-Drying: Instead of using heat, biltong is air-dried slowly, which intensifies the natural meat flavor and creates a uniquely tender texture.
Concentrated Umami Flavor: The dehydration process concentrates the meat's savory, umami flavor, leading to a richer and deeper taste than heat-processed jerky.
Meat Quality Matters: The taste is highly dependent on the quality and cut of the meat, with premium cuts contributing to a more flavorful final product.
Nutritional Benefits: As a high-protein, low-carb snack, its nutritional profile adds to its appeal for health-conscious consumers.

The Art of Biltong: A Flavorful Tradition

Biltong’s appeal is no accident; it is the culmination of a time-honored South African tradition that carefully balances a handful of key ingredients and a meticulous curing process. The resulting taste is a powerful, savory, and slightly tangy flavor with deep, earthy undertones, largely influenced by the quality of the meat and the spices used.

The Role of Vinegar and Spices

Unlike jerky, which often relies on sweet or smoky marinades, biltong's core flavor comes from a much simpler, more robust combination. Vinegar is the star of the show, acting not only as a preservative but also as a natural tenderizer that adds a signature tanginess to the meat. This acidity works to break down muscle fibers, contributing to biltong's softer, more succulent texture. The spice blend is equally critical, with ground coriander seeds and black pepper being the most traditional and recognizable components.

Coriander: Often toasted to unlock its aromatic qualities, ground coriander provides a warm, citrusy, and slightly earthy flavor that is central to the biltong experience.
Black Pepper: Coarsely ground black pepper adds a subtle, fragrant heat and a peppery bite that complements the rich, meaty flavor.
Salt: A non-negotiable ingredient, salt is used for curing and to draw out moisture, concentrating the meat's natural taste.
Brown Sugar (Optional): Some recipes include a touch of brown sugar to balance the salt and vinegar, adding a hint of sweetness.

The Magic of Air-Drying

While marination sets the initial flavor, the slow air-drying process is what truly develops and concentrates the taste of biltong. Instead of being dehydrated with heat, the meat is hung to dry in a controlled, well-ventilated environment over several days or weeks. This gentle dehydration, occurring at room temperature, allows the meat to age and mature, breaking down muscle enzymes and creating a more tender and flavorful product. This method locks in the meat's essential nutrients and intensifies its natural umami taste, a savory depth that is often missing from heat-processed alternatives.

Biltong vs. Beef Jerky: A Comparison in Taste

To understand why biltong is so distinct, a comparison with its American counterpart, beef jerky, is helpful. The difference in preparation leads to vastly different flavor profiles and textures.


Feature	Biltong	Beef Jerky
Drying Method	Slow, cool air-drying without heat, often in a climate-controlled room.	Rapid dehydration using low heat, often in an oven or commercial dehydrator.
Primary Flavor	Primarily savory, tangy, and rich with deep, earthy spice notes, especially coriander.	Often sweet, smoky, and salty, with flavors from soy sauce, brown sugar, or Worcestershire sauce.
Texture	Tender and chewy, ranging from moist and soft to dry and crumbly depending on the cut and drying time.	Uniformly dry and tough, with a consistently leathery chew.
Main Ingredients	Vinegar, salt, and spices like coriander and black pepper.	Sweet marinades, sugar, and artificial smoke flavorings are common.

The Impact of Quality and Cut

For biltong, the quality of the meat matters significantly. Many artisanal producers use high-quality, lean cuts like silverside or sirloin, or even exotic game meats like ostrich or venison. The choice of meat influences the final texture and flavor, from the tender mouthfeel of a fatty cut to the drier, crumbly texture of a leaner one. This versatility means a biltong aficionado can choose their snack based on their preferred moisture level and fat content, tailoring the experience to their taste. The natural air-drying process, which preserves the meat's nutrients, means that a good cut of meat retains a more pure and intense beef flavor than one that has been cooked and flavored with heavy marinades. For more information on food preservation techniques, the Food and Agriculture Organization (FAO) offers detailed resources on traditional methods like air-drying, highlighting their historical and continued importance.

Conclusion

The exceptional taste of biltong is not the result of a single factor but a harmonious blend of its traditional preparation methods. The tangy vinegar cure, the aromatic and earthy spice blend, and the slow, deliberate air-drying process all work in concert to create a flavor that is far more complex and savory than other dried meats. This meticulous, time-honored approach concentrates the meat's natural taste and results in a uniquely tender and chewy texture. For those who appreciate rich, authentic flavors and clean, unprocessed snacks, biltong offers a delicious and compelling answer to the question of why it tastes so good.

Frequently Asked Questions

Vinegar is the key ingredient responsible for biltong's signature tangy flavor. It is used in the curing process to tenderize the meat and act as a preservative, a practice dating back to early South African settlers.

Biltong is air-dried slowly in a controlled environment without heat, which allows the meat to mature and develop a tender texture. Beef jerky is dehydrated using heat, which results in a tougher, drier snack.

The traditional spice blend for biltong includes ground coriander seeds, coarse black pepper, and salt. Other variations may also include brown sugar or chili flakes for added flavor.

Biltong is often considered healthier than many commercial jerkies because it typically contains less sugar and fewer artificial preservatives. Its air-drying process also helps retain more of the meat's natural nutrients.

Lean cuts of beef like silverside, topside, or sirloin are commonly used, but the best cut depends on the desired texture. Some prefer fattier cuts for a softer, chewier result, while leaner cuts produce a drier, firmer biltong.

The intense beef flavor is due to the natural air-drying process, which removes moisture and concentrates the meat's natural taste and nutrients. Unlike jerky, which often uses strong marinades to mask lower-quality meat, biltong relies on premium cuts.

Yes, while beef is most common, biltong can also be made from a variety of game meats such as ostrich, kudu, or venison, each offering a unique and distinct flavor profile.