Air-Dried Sliced Beef - Hickory Smoked Biltong Recipe
If your eyes light up and your mouth starts to water when you walk past a smoker with succulent meats slow-cooking away then this version of our biltong is for you.
First, we take a thick cut of beef, cure it with salt and spices, then slowly smoke it on all-natural hickory chips before air drying it for about 10 days. Then, we slice the biltong perfectly for maximum flavor and tenderness. Once you rip open the pouch and smell & taste that delicate smokey beef you'll be sold.
This mouthwatering, high-protein, low-calorie snack includes only the good stuff. Like every Meatsa snack, there are no additives or preservatives.
- No nitrates
- No MSG
- USDA Certified