The Mpoumpas Guide to Keeping It Perfect
Biltong is one of those foods that rewards care. It might look rugged and simple at first glance, but the truth is, it’s delicate. At Mpoumpas Butchery in Athens, we spend a lot of time with customers explaining why proper storage matters. This isn’t about avoiding spoilage alone. It’s about enjoying biltong the way it was meant to taste.
Despite being cured, biltong can spoil quickly if left in the wrong environment. Heat, humidity, and poor airflow are its biggest enemies. Whether you snack casually or order in bulk, good storage habits will preserve flavor, texture, and quality.
Let’s walk through exactly how to handle it.
Why Biltong Isn’t Just Jerky
People often lump biltong together with jerky, but the two are made differently and behave differently afterward. Jerky is typically heat-dried and lean, made to last for long periods. Biltong, on the other hand, is air-dried over several days, after marinating in vinegar and spices. It retains some natural fat and often has a slightly moist center. That makes it more flavorful, but also more sensitive.
The fat in biltong, especially in cuts like ribeye or fatty loin, can turn rancid if exposed to too much heat or light. And once it’s sliced, the surface area increases dramatically, inviting oxidation and bacterial growth.
Think of it like this: biltong is closer to prosciutto than it is to jerky. It’s a preserved meat, but also a fresh one in some sense. It reacts to its surroundings, and it should be treated with care.
Storage Conditions That Matter Most
These four things affect how long your biltong stays fresh:
| Condition | Ideal Range | Why It Matters |
|---|---|---|
| Temperature | Below 20°C (68°F) | Slows down spoilage |
| Humidity | Under 50–55% RH | Stops mould from forming |
| Airflow | Gentle ventilation | Prevents damp and spoilage |
| Light | No direct sunlight | Protects fat and flavor |
If you’re serious about biltong, consider storing it the way you would a good bottle of wine or a wedge of cheese. A cool pantry, a wine fridge, or a ceramic container can make all the difference.
Quick Reference: Biltong Storage Methods
Depending on how much you buy and how you plan to eat it, you’ve got options:
| Method | Shelf Life | Best For | Notes |
|---|---|---|---|
| Brown Paper Bag | 3–5 days | Daily snacking | Breathes well, best in a dark spot |
| Wax Paper in Fridge | 10–15 days | Wet or fatty cuts | Blocks moisture, skip the plastic |
| Vacuum-Sealed | 3–6 months | Dry cuts or long-term | Great for freezing or travel |
| Wooden or Ceramic Box | 7–14 days | Dry sticks | Allows light airflow, open daily |
| Freezer (sealed) | 6–12+ months | Bulk or fatty cuts | Wrap in paper first, label date and type |
Some methods are more traditional, others more modern. But all serve the same purpose: preserving your meat without ruining it.
Know Your Biltong Type
Understanding what kind of biltong you’re dealing with helps you store it properly.
Wet-Cut: This is still red or pink in the center. It’s soft, tender, and has higher moisture. Always keep this in the fridge, ideally wrapped in wax paper. Eat it within a few days. Do not seal it in plastic.
Dry Biltong: These are firm, fully cured, and low-moisture. They can sit in paper bags or wooden containers for up to two weeks, especially in a cool room.
Fatty Cuts: Ribeye biltong is a good example. Rich, marbled, and deeply flavorful, but also prone to spoilage if kept warm or in light. Wrap these in parchment and refrigerate or freeze them.
Sliced Biltong: Pre-sliced meat exposes more surface area, which means it won’t last as long. Best consumed quickly or stored with a moisture absorber like silica gel in a breathable container.
Refrigerating and Freezing Biltong
The fridge can help, but only if you avoid the most common mistake: plastic. When you store biltong in a plastic container or bag, it traps humidity. That leads to mould, especially in moist or fatty pieces.
Instead, wrap your biltong in wax or parchment paper. Then place it in a loosely closed glass jar or a breathable box. This allows for some air exchange without drying it out.
If you plan to freeze biltong:
- Make sure there’s no surface moisture. Pat it dry.
- Wrap each portion in wax or parchment paper.
- Use a freezer-safe bag or container. Remove as much air as possible.
- Label it clearly with the date and cut.
When you’re ready to eat, thaw it slowly at room temperature. This keeps the texture and taste intact. Avoid the microwave or any heat source.
Properly frozen, biltong can retain its flavor for over six months.
Storage Mistakes to Avoid
Even the best biltong can go bad if you store it carelessly. These are the most common errors we see:
- Using plastic zip bags. They trap moisture and accelerate spoilage.
- Leaving it in sunlight. UV light degrades fat and alters flavor.
- Keeping it near heat sources. Stoves, ovens, or windows can warm it up fast.
- Storing it before it’s cooled. Warm meat causes condensation, which leads to mould.
- Packing it too tightly. No airflow means trapped humidity.
When in doubt, let it breathe. Dry air and gentle airflow are better than a sealed, humid container.
How to Spot Spoiled Biltong
You can usually tell when something’s off. Use your senses:
| Sign | Meaning |
| White fuzzy spots | Early mould; wipe with vinegar if minor |
| Green or black mould | Spoiled; discard immediately |
| Sour or ammonia smell | Bacterial growth; not safe to eat |
| Sticky or slimy feel | Yeast or bacterial presence |
| Bitter or off taste | Oxidized fat; past its best |
When biltong smells sharp or fishy, throw it out. Good biltong should smell meaty, a little sour, and maybe slightly nutty. Never pungent or rotten.
Travel, Summer, and Gifting
Biltong travels well, but you need to prepare. If you’re planning to take it on the road or give it as a gift, choose the right format:
- Dry biltong is best for hiking, car trips, or picnics.
- For summer travel or long-distance shipping, vacuum-sealed bags with a silica packet help keep moisture out.
- If gifting, pair it with care notes and suggest how to store it once opened.
- Use a cooler bag for car trips during summer months.
- For bulk orders, freeze most of it and defrost only what you’ll eat in the next few days.
This approach keeps it fresh, even when conditions aren’t ideal.
Quick FAQ
| Question | Answer |
| Can I store biltong in the fridge? | Yes, but wrap it in paper, not plastic. |
| Can I freeze it? | Absolutely. Just wrap and label properly. |
| How long does it last after opening? | 3–5 days unrefrigerated, 2–3 weeks in fridge, 6+ months if frozen. |
| Is white mould dangerous? | Usually no. Wipe with vinegar if it’s mild. |
| What container works best? | Wooden boxes, paper bags, or glass jars. Never airtight. |
Final Word from Mpoumpas
Biltong might be rustic, but it isn’t simple. Every cut we cure has gone through weeks of careful drying and seasoning. That work shouldn’t be undone by poor storage.
At Mpoumpas, we believe eating biltong should feel like a ritual. Slice it right. Store it well. Treat it with a bit of reverence. When you do, the payoff is huge.
The flavor deepens. The texture stays perfect. And every bite reminds you that this isn’t just a snack. It’s a craft.
Summary Table: Storage Methods Comparison
| Storage Method | Shelf Life | Pros | Cons |
|---|---|---|---|
| Paper Bag | Up to 1 week | Allows airflow, prevents moisture buildup | Short shelf life, not suitable for long-term storage |
| Airtight Container | 2-4 weeks | Protects from contaminants, retains freshness | Limited airflow can cause condensation |
| Vacuum Sealing | 3-6 months | Preserves flavor, prevents oxidation | Requires special equipment |
| Refrigeration | 2-3 weeks | Extends freshness, convenient | Can cause condensation, may alter texture |
| Freezing | 6+ months | Longest storage option, prevents spoilage | Requires thawing before consumption, slight texture change |
Conclusion
Biltong, when made and stored correctly, is more than just a protein-rich treat. It is a preserved expression of care and technique. Understanding the right conditions and respecting the product’s natural qualities is key to enjoying it at its best.
At Mpoumpas, our goal is to not only offer exceptional cured meats but to help our customers enjoy them fully, from the moment they open the pack to the final bite. Whether you’re storing a small daily portion or stocking up for months, the way you handle your biltong makes all the difference. Store smart, eat well, and keep the tradition alive.