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Biltong: The Perfect High-Protein Snack

Biltong Auckland is a dried and cured meat. It’s like jerky but different, with more fat and less sugar. We think it’s a great high-protein snack Premium biltong to have on hand for when you need a little extra boost of energy or simply want to enjoy something delicious!

The Perfect High Protein Snack

Biltong is a high-protein snack that’s good for you. You’ll find it to be:

  • High in protein, iron, zinc and vitamin B12.
  • Rich in vitamin B6 (a nutrient which helps maintain nerve function).

If you’re looking for a healthy alternative to chips or chocolate bars when hunger strikes–or even just something to keep in your office drawer at work–look no further than biltong!

Why Make Your Own Biltong?

Making your own biltong is a great way to control what goes into it. You can make sure that it’s made from high-quality meat, and there are no preservatives or anything else unnatural. It’s also cheaper than store bought!

Best biltong Auckland has been around for centuries, but many people have never tried it before because they don’t know where to buy it or how to make their own. The good news is that making biltong at home is easy (and fun).

biltong auckland

It Takes Time to Make Quality Beef Jerky.

Biltong is delicious and easy to make, but it does take time. If you want your biltong to taste good, it’s best to let it dry for a few days.

The process of making quality beef jerky is simple: Cut strips of meat into thin slices and hang them up in an airy place with lots of sunlight (or use an electric dehydrator). As they dry out, they’ll shrink considerably in size–but don’t worry! That’s part of the magic that makes this snack so good.

Once your jerky has reached its desired consistency (anywhere from 2 hours for thin pieces to 2 weeks for thick ones), eat away!

Tips for Making Biltong.

  • The right meat: Biltong is made from beef, and the best cuts are those that have a lot of connective tissue and fat. This includes the shoulder or hindquarters of cattle. The flank steak is also a common choice for making biltong as it has a good amount of fat and connective tissue, but any other cut will work as well. You can even use venison if you want to give this recipe a try!
  • Spices: A mix of salt, pepper and cayenne pepper will work perfectly fine here–but feel free to experiment with different spice combinations until you find one that suits your taste buds best! Don’t forget about herbs like rosemary or thyme either; both are great additions if they’re available locally where you live (and don’t forget how easy they are to grow yourself!). Just remember not too much because these spices will give off flavors in excess quantities which may be overpowering when cooked together with beef during drying process.”


With all the benefits of  Biltong Auckland, it’s easy to see why it has become so popular. If you’re looking for a high-protein snack that will keep you feeling full and satisfied, then this is the perfect choice for you!