Biltong, droëwors, and snap sticks are all cured meat products that rely on careful drying and seasoning to deliver their rich taste and satisfying texture. While their low moisture content gives them a naturally longer shelf life than fresh meat, proper storage is essential to keep them at their best. The way you store them can make the difference between a delicious snack and one that has lost its flavour or texture.
General Principles for Storing Dried Meats
- Cool, dry, and well-ventilated conditions are best.
- Avoid storing in sealed plastic bags for long periods, especially in warm or humid environments.
- Keep away from direct sunlight or heat sources, which can cause the fat to turn rancid.
Storing Biltong
Biltong is traditionally air-dried, so it needs to “breathe” even after it’s ready to eat.
- Short-term storage (up to 3 days): Keep it in a paper bag or wrapped loosely in butcher’s paper at room temperature in a cool, airy spot.
- Medium-term storage (up to 1 week): Store in the fridge inside a paper bag, then place that bag inside a breathable container.
- Long-term storage (over 1 week): Vacuum-seal portions and freeze. This preserves the texture better than refrigerating for long periods.
Tip: If your biltong feels a little too dry, placing it in an airtight container with a small piece of fresh bread for a few hours can help restore some moisture.
Storing Droëwors
Droëwors (dried sausage) contains a higher fat content than biltong, so it is more prone to turning rancid if stored incorrectly.
- Room temperature (up to 3 days): Store in a paper bag or a cloth bag in a cool, dry place.
- Longer storage: Keep in the fridge in a paper bag or vacuum-sealed for freezing.
- Avoid storing in sealed plastic at room temperature — moisture and heat can lead to mould.
Storing Snap Sticks
Snap sticks are thinner and drier than biltong, making them slightly more forgiving in storage.
- Room temperature (up to 5 days): Store in a paper bag away from heat.
- Extended storage: Refrigerate in a paper bag or vacuum-seal for freezing.
- Avoid moisture build-up, as it can soften the sticks and affect the “snap.”
Signs Your Product May Be Past Its Best
- Mould growth (white, green, or black spots) — discard immediately.
- Unpleasant sour or rancid smell — this suggests fat spoilage.
- Slimy texture — a sign of excess moisture and bacterial growth.
Best Practices to Keep the Flavour
- Buy only what you’ll eat within a reasonable time.
- Store in breathable packaging for short-term use.
- Keep away from damp environments — a cupboard near the kettle or dishwasher is not ideal.
- If freezing, portion into snack-sized packs so you only defrost what you need.
Final Word:
With the right storage, your biltong, droëwors, and snap sticks will keep their mouth-watering flavour, perfect texture, and satisfying bite for weeks or even months. Treat them like the artisanal products they are, and they’ll reward you with the best possible taste experience every time.