The Art of Authentic South African Biltong Making

MIWESU GAME FARM · Makoppa district, Thabazimbi, Limpopo

The cultural heritage of the South African biltong hunt

Biltong is inseparable from South African hunting culture. At MIWESU, the conservation harvest yields venison that can be processed into biltong using traditional methods. The Arid Sweet Bushveld climate of the Makoppa district, Thabazimbi, is well suited to air-drying. We support sustainable use and the Guardian's Pledge: every animal is respected, and harvested meat is processed professionally in line with food-safety and regulatory requirements.

Processing: cuts, vinegar, and coriander

Silverside and topside are the preferred cuts. Brown grape vinegar is used in the cure; roasted coriander and salt form the classic spice profile. The meat is hung in a well-ventilated, dry environment. In the Limpopo bushveld, conditions often align with ideal drying parameters. The result is a flavourful, protein-rich product that honours the animal and the tradition.

Yield economics: the 38% conversion rate

From wet carcass to dry biltong, a standard conversion rate in South African processing is around 38%. Species, fat content, and cut selection affect the final yield. Use the Miwesu Biltong Yield Calculator to estimate dry biltong from wet carcass weight for any of our 14+ managed species. It is a practical tool for planning and for understanding the economics of your harvest.

Author

MIWESU team. Experience in the Waterberg and Makoppa district; conservation harvest and PHASA-aligned practice. Guardian's Pledge.