Kudu Biltong

Kudu is a wild South African antelope. The meat of which has a delicate flavour and is naturally lean. It is similar to venison but with a game-like flavour to it. It is a very dry and lean meat, so when cooked, it needs to be done carefully so as not to make it too dry and therefore difficult to eat. When prepared correctly, it can be very healthy because of its low fat content. Used to make biltong, it is considered to be the healthiest option as it is low fat and it delivers on taste.

Biltong is a cured meat product that originated in South Africa. Different types of meat are used, namely beef, game such as kudu and ostrich fillets. Beef is the most commonly used meat for making biltong, and therefore, the most readily available but there are specialist butchers in the UK who supply Kudu biltong.

Biltong is typically made from raw fillets of meat cut into strips. This is done by cutting along the grain of the muscle. The meat can also be sliced across the grain to produce flat slices. These prime cuts of meat are then marinated in a vinegar solution for a few hours, which is then poured off before the meat is flavoured with herbs and spices.

The spice mix consists of rock salt, whole coriander, black pepper and brown sugar, which are roughly ground together and sprinkled liberally over the meat and rubbed in. Each family recipe will use their own combination of spices to produce their own unique flavoured biltong. The meat is then left to marinade for a few hours or refrigerated overnight and then any excess liquid poured off before the meat is hung to dry.

Cruga supply Kudu biltong in 80g for £6.50 and Kudu biltong 25g packets for £1.99