Dangerous Quantities of Biltong

I don't consider vegetarianism a disease...just an ill-conceived life choice. I sometimes feel bad thinking this way, considering my Indian roots, but meat is just so damn good. If dinner is being served, no matter how good the starches and vegetables look, my eyes and stomach are waiting for the real deal.

South Africa has introduced me to a whole new level of meat happiness: Biltong. It's basically beef jerky on steroids. The beef jerky you find in the US is usually leathery and bland (disclaimer: I still like it for long road trips for some odd reason) and I had always wondered, "Can they make the beef jerky experience just a little bit closer to consuming cooked meat?"

Ladies and gentlemen, South Africa has answered this question. Biltong is a cured, dried, and often spiced preparation of various meats (usually beef, but also ostrich and kudu out here). In the process, not only do they use much thicker cuts of meat, but the inclusion of vinegar in the drying process creates a product that balances chewiness and softness in the absolute perfect combination. Some of the cuts even retain a little bit of somewhat dried fat on them, which might sound a bit disgusting, but adds this insanely good texture and taste. You basically feel like you're eating a great piece of steak, on the go.

It gets even more decadent. The other day I was introduced to 'rare beef biltong'. They somehow dry the outside of the meat while keeping the center a sandwich roast-beef dark red, that amazingly is just dried enough that it doesn't need to be refrigerated. Combining this with a glass of local Pinotage (a spicy wine from a grape unique to South Africa) makes you feel like you've discovered a Zagat's guide to the African bush.