The preparation of biltong usually starts with a marinating process. This involves soaking the meat strips in vinegar for several hours then transferring the meat to a blend of spices (as mentioned above). These spices combined with the salt, sugar is then rubbed into the meat, and occasionally, saltpetre is also used as a preservative. After being left for a few more hours, the meat strips are then ready for the drying process.

There are two methods of drying biltong. One involves drying the meat outdoors, usually in a cardboard or wooden box and the other is a more commercial process involving more sophisticated climate controlled dry rooms. During the drying process, care must be taken since mold formations can occur.

The outdoor drying process normally takes around four days whereas the commercial process, which uses electric fans, can take as little as four hours to cure. However, it has been said that the traditional method of drying tastes better, the modern process can be completed in a single day.

 

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