Storing Biltong
Our biltong is sliced fresh. It has not been dried out as much as biltong you buy prepackaged in the supermarket.
To keep your biltong fresh, store it in a breathable brown paper bag or wrap it loosely in a paper towel in a cool, dry place (15°C - 20°C). Never store biltong in sealed plastic at room temperature, as it traps moisture and quickly causes mould. For long-term storage, vacuum pack the biltong and place it in the freezer.
Short-Term Storage (Up to 1 week)
For quick consumption, you can store biltong in your pantry or cupboard, provided the environment is cool and dry.
Use Paper: Store the product in a brown paper bag or an open container lined with a paper towel and covered with a tea towel. This allows the biltong to breathe while preventing excess moisture from turning into mould.
The Fridge is Best: If you live in a humid climate or the biltong is on the moister side, place the paper bag in the fridge. Allow refrigerated biltong to return to room temperature before eating for the best texture and flavour.
Long-Term Storage (Up to 1 year)
If you have bulk batches and need to preserve them for months, you need to halt the moisture and airflow.
Vacuum Sealing: For the best results, vacuum seal the biltong in airtight bags. This prevents oxygen from degrading the meat and keeps it from drying out further.
Freezing: You can store vacuum-sealed bags in the freezer for up to a year. When you want to eat it, simply move the pack to the fridge to thaw completely before opening.
Tips to Prevent Spoilage
Avoid Plastic: Unless the biltong is vacuum-packed in the fridge or freezer, avoid storing it in sealed Ziploc plastic bags at room temperature, as this will force it to sweat and rapidly spoil.