Venison Jerky / Biltong

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Bullbarrel

Member

• Mar 30, 2026

• #1

I used to make venison biltong and jerky. I preferred the softer biltong as it still has some of the moisture left. The down side of this is it had to be eaten within a few days of making it, so only did smaller batches.

Any biltong makers on here with suggestions on how it can keep longer? Has anyone tried freezing it?

Cheers

 

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alun1960

Well-Known Member

• Mar 30, 2026

• #2

I vac pack mine and keep in fridge .

 

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brandon

Well-Known Member

• Apr 5, 2026

• #3

Yes vacuum pack into smaller bags and freeze. When taking it out to defrost ensure to take it out of the plastic bags tho otherwise they can get soggy. Can last very long in the freezer

 

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Jeebs

Active Member

• Apr 5, 2026

• #4

I admittedly haven’t made biltong for many years, but have a proper biltong box that I got from ZA when I was over seeing family. Having the proper kit does help I’ve found.

I like mine dry, that seems to keep in whole pieces for anything up to a few months. I just slice it when I want some and keep it in a bowl with kitchen towel over the top until it’s gone.

Wetter biltong (not really for me) tends to last maybe 2 weeks if you keep it in a paper bag in a coolish place. I’ve found the fridge speeds up how quickly it goes bad. Benefit of it being in paper is that it will keep drying out and you can still eat it.

In all honesty it doesn’t last long enough in our house to go bad

 

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Bullbarrel

Member

• Apr 5, 2026

• #5

Jeebs said:

Wetter biltong (not really for me) tends to last maybe 2 weeks if you keep it in a paper bag in a coolish place. I’ve found the fridge speeds up how quickly it goes bad. Benefit of it being in paper is that it will keep drying out and you can still eat it.

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Thanks for the tip, I guess a fridge can be moist if you don't have sealed bags. Will try the paper bag method.

 

6mmarc

Well-Known Member

• Apr 5, 2026

• #6

Not done any yet keep thinking about having a go at it probably just need to get a smoker and crack on

 

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Jeebs

Active Member

• Apr 5, 2026

• #7

6mmarc said:

Not done any yet keep thinking about having a go at it probably just need to get a smoker and crack on

Click to expand...

Sacrilege! Biltong is air dried, not like that American nonsense!

@Bullbarrel most butcheries in ZA chip it and put it into almost like an old pick and mix bag for you. Seems to stop it sweating because it can “breathe” through the paper. Benefit is you can get wetter stuff and it’ll dry out a bit over a few days if it’s not to your taste.

The general consensus seems to be:
plastic = bad
paper = good.

Doesn’t last long enough in our house to go bad though…