Store biltong in an airtight container, keep it somewhere cool, and make sure it was properly dry before it ever went in. Well-dried biltong keeps for a couple of weeks that way, and refrigerating it extends that further. Almost every storage problem people have is really a drying problem that only showed up later, which is why the honest answer to "how do I store it" always starts one step earlier than expected.
Biltong made with our Biltong Making Kit uses no cure at all, just the seasoning blend and your own lean beef, so the vinegar, salt and thorough drying are doing all the preservation work between them. Here is how to keep a batch in good condition, and how to tell when something has gone wrong.
How long does homemade biltong keep?
Properly dried biltong keeps for around a couple of weeks in an airtight container, and refrigerating it extends that. That is a genuinely useful shelf life for a snack that tends to disappear inside a week anyway.
The important qualifier is "properly dried". If your biltong still feels moist when you put it away, it will not keep as long, so eat it sooner rather than treating the fortnight as a guarantee. Moisture is the variable that decides everything here, and it is entirely within your control at the drying stage.
Each kit makes two 500g batches, which is a sensible amount to think about in storage terms. If you are drying both at once, plan to eat one and store the other properly rather than leaving a large quantity sitting around loosely covered on a plate.
How dry does biltong need to be before you store it?
Dryness is partly a matter of taste and partly a matter of keeping quality, and the two pull in the same direction. Softer, moister biltong is lovely to eat and keeps less well. Drier, firmer biltong keeps considerably better.
The test most people use is the bend. At a medium dryness, a piece should bend without snapping. Firm and leathery is the target, never wet. If you like yours on the drier side, simply leave it in for longer, and remember that every oven differs, so check your first batch earlier than you think you need to.
If you are drying in a dehydrator rather than an oven, the equivalent is 65°C for ten to twelve hours, until it is dried right through. Either way, the phrase to hold on to is "dried right through". Meat that is dry on the surface and soft in the middle is the classic candidate for going off in storage, because the moisture inside migrates outwards once it is sealed in a container.
Our general rule with any home-dried meat is simple: if in doubt, dry it a little longer.
What should you keep biltong in?
An airtight container is the answer for properly dried biltong. Glass jars with sealing lids, plastic tubs with a good seal or a resealable bag all work perfectly well, and there is nothing to be gained from anything fancier.
Keep it out of direct sunlight and somewhere cool. A cupboard is fine, a windowsill above a radiator is not. If your kitchen runs warm, or you want to keep it for longer, the fridge is the better home and will extend the life of the batch.
One traditional practice worth knowing about: some people rest very fresh biltong in a paper bag for a day or two first, on the basis that paper lets any last traces of moisture escape rather than condensing inside a sealed tub. That is a reasonable habit if you suspect a batch is borderline, though the better fix is simply to dry it properly in the first place and then seal it.
Whatever you use, do not store biltong warm and do not store it alongside anything damp. Condensation on the inside of a container is the clearest warning sign you will get.
Does the biltong spice blend help preserve it?
Yes, and this is one of the more elegant things about the South African method. Biltong is marinated in cider vinegar and a spice mix of coriander, pepper and Himalayan salt before it is dried, and you can add the chilli and garlic blend if you like a bit more punch.
The vinegar and the salt are not there purely for flavour. Both help preserve the meat, which alongside thorough drying is what makes biltong keep as well as it does without any curing salts involved. Our jerky and biltong recipes use no cure at all, unlike the bacon recipes, which rely on a traditional dry cure containing nitrites and nitrates because bacon is a different proposition entirely.
That is also why the marinade stage is not one to shortcut. Skimping on it does not just make blander biltong, it removes part of what is keeping the batch in good order.
What if it feels damp, or something looks off?
Damp biltong that has only been in the container a short time can usually be rescued by returning it to the oven or dehydrator and drying it further. Give it more time, check the bend test again, and store it once it is genuinely firm and leathery.
If something looks or smells wrong, throw it away. That is the entire policy, and it is not worth a second thought. Home-dried meat is safe when you use fresh lean beef, follow the recipe and dry it thoroughly, and the recipe booklet in the kit is the authority on timings for your batch.
A note on the beef itself, since it affects storage as much as texture: use beef that is as lean as you can find, because fat does not dry well and it is the part of a batch most likely to turn. For biltong, a more tender cut works nicely, whether that is an inexpensive steak or a roasting joint. Trim visible fat before you start rather than hoping it will dry out along with everything else.
The kit is hand-packed in Britain, is gluten free and lactose free, and you supply about 500g of lean beef per batch.
Biltong storage FAQs
Should biltong be kept in the fridge?
It does not have to be if it is properly dried and kept cool in an airtight container, but refrigerating it extends how long it keeps, so it is the safer option for a larger batch.
How can I tell if my biltong is dry enough to store?
It should feel firm and dry to the touch and bend without snapping at a medium dryness. Anything that still feels wet needs more drying time before it goes into a container.
How long does homemade biltong last?
Well-dried biltong keeps for around a couple of weeks in an airtight container, and longer refrigerated. If it still felt moist when you stored it, eat it sooner.
Does the kit contain preservatives?
The biltong recipe uses no cure at all, just the seasoning blend and your own beef. The vinegar, salt and thorough drying are what preserve it.
What happens if I store it while it is still soft?
It will not keep as long, and moisture can build up inside the container. Dry it further before storing, and when in doubt give it extra time.
Fancy a fortnight's supply in the cupboard? Browse our meat kits.
