Biltong is sliced into thicker pieces than jerky and then submerged in a mixture of vinegar and natural spices that typically include a blend of salt, pepper, and ground coriander. The meat is left to soak overnight, and then it is patted down and hung up to dry for a period that can last up to 5 days or more. Through the process of air-drying, the vinegar, salt, and spices in the biltong work to cure the meat, while also infusing it with a rich flavor and unique texture. It is worth noting that unlike beef jerky, biltong is never smoked and never exposed to heat.
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