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How To Store Biltong
How to Keep Your Yebo Biltong Fresh
Biltong is a traditional South African air-dried beef snack, and at Yebo Craft Beef Snacks, we make it the old-school way: simple ingredients, slow air-drying, small batches, no shortcuts. Because biltong is naturally cured and not packed with preservatives, how you store it at home makes a big difference in how long it stays fresh and flavorful.
Good storage keeps your biltong tender, prevents surface moisture buildup, and protects that signature Yebo taste.
The Basics of Storing Biltong at Home
Biltong does best in environments with low humidity and good airflow. Moisture trapped against the meat is the primary cause of spoilage and mold growth. Your storage method should always allow the biltong to breathe.
Best storage options:
- Cool, dry pantry or countertop area
- Refrigerator for longer freshness
- Freezer for long-term storage
Avoid sealing freshly opened biltong in airtight plastic without airflow.
Storing Biltong in a Paper Bag (Best for Short-Term Snacking)
Paper allows moisture to escape while protecting the meat from room humidity.
How to do it:
- Place biltong in a clean, dry brown paper bag
- Store in a cool area away from sunlight
- Gently mix or turn the pieces once or twice daily to allow even airflow
- Enjoy within a few days for peak flavor and texture
If your biltong is on the softer side, increase airflow by turning the pieces more often.
Using a Bowl or Container (With Airflow)
Hard containers work well if moisture is controlled and airflow is maintained.
Best method:
- Make sure the container is completely dry
- Pat any surface moisture off the biltong
- Do not pack the container tightly
- Cover loosely with a paper towel or breathable cloth
- Secure the cloth with a band if needed
- Do not use an airtight lid
This method works well for countertop storage in dry climates.
Refrigerating Your Biltong
Refrigeration extends freshness, especially for softer cuts.
Tips for fridge storage:
- Note the “best by” date on the package
- Softer biltong should be eaten sooner
- Remove biltong from plastic packaging after opening
- Transfer to a paper bag or breathable container
- After snacking, place leftovers on an open plate or in a loosely covered container before returning to the fridge
- Always inspect smell and texture before eating
Cold storage slows moisture buildup but does not replace airflow.
Freezing Biltong for Long-Term Storage
Freezing works well when you want to stock up.
Best practice:
- Use freezer-safe bags or containers
- Remove excess air
- Label with freeze date
- Freeze up to 12 months
When thawing:
- Expect moisture to release
- Spread biltong out with good airflow
- Gently pat dry
- Allow it to air out before storing it short-term
Once thawed, store in the refrigerator or on the countertop.
What to Do if You See Mold
Mold forms when moisture and stagnant air meet. Storage mistakes are usually the cause.
Only for whole, uncut slabs:
- Mix white vinegar and water, 30 percent vinegar, 70 percent water
- Rinse the slab thoroughly
- Pat dry
- Hang or place in a well-ventilated area
Important:
- Do not attempt to clean mold from sliced biltong
- If mold returns or penetrates the meat, discard it
- When in doubt, do not consume
What’s Normal vs What’s Not
Normal changes:
- Freshly sliced biltong may darken slightly over time due to oxidation
- Firmer texture as moisture continues to escape
Not normal:
- Sour or musty smell
- Slimy surface
- Thick fuzzy mold
- Hard, sun-dried texture from heat exposure
If something seems off, trust your senses.
Extra Tips for Different Biltong Cuts
- Thinner, drier cuts last longer than thicker, softer cuts
- Sticks or narrow pieces hold less moisture and store more easily
- Rotate pieces occasionally so surfaces do not trap moisture
- Drier biltong is easier to store than wetter biltong
