Biltong is a slow air-dried meat that lends its origins from Southern African countries (South Africa, Zambia, Zimbabwe, Malawi, Namibia, and Botswana). It is a distant cousin of Jerky, only addictively better tasting. The meat is marinated in only 4 simple ingredients (vinegar, coriander, peppers, and salt) and slow-dried for about 10 days. The slow drying allows the meat to retain its meaty flavor and creates a chewy texture. Once perfectly dried, it is sliced to the ultimate “melt in your mouth” texture.