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Storage of jerky and biltong.

Moist and damp conditions are the enemies of dried meat so make sure yours is stored in a dry enviroment.
Never leave a closed bag of jerky or biltong in high or very low temperatures: condensation will appear inside the bag and that will spoil the meat.
When the bag is open the meat is far less delicate: it can take any high or low temperature that you throw at it but... if you got a house with high humidity then that will create moisture problems of course.
When I got an opened bag of jerky I usually fold it once and put it down on the table, but in my house there are no cats, dogs, or children nor any sunshine (so depressing) so the bag remains safe. 

And what if something has gone wrong anyway? 
For instance, you've got nice big piece of biltong and it shows some white haze? Don't worry: the white haze is some oxidation that you don't have to be afraid of. Just scrape it off and enjoy the biltong. 
But what if the biltong shows some white fluffy patches? Then you've got a problem: that's mould. If there's only a couple of small patches cut them out wide and thoroughly and start enjoying the biltong in a higher pace than before. Got mould all over the place, through and through? Throw it away and cry your heart out!