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Key things to know
Biltong and jerky aren’t just for snacking straight from the bag. They work surprisingly well as ingredients in everyday cooking. Whether you slice them into salads, chop them through fried rice, or grate dry biltong into a powder for seasoning, these dried meat products add umami depth and protein to a wide range of dishes. This post covers the main formats and gives you recipe starting points.
If you’re looking to add extra flavour and nutritional punch to your dishes, why not consider cooking with beef jerky or biltong?
There are many different and delicious ways to incorporate these two versatile ingredients into your culinary repertoire – and you don’t need to be an expert in the kitchen either!
Beef jerky and biltong will add flavour and depth to just about anything savoury – plus they’re low in carbs and high in protein and stacked with healthy goodness including iron and a host of essential vitamins and minerals.
From pasta and pies to stews, stirfries, salads and soups – from haute cuisine to scrambled eggs – any savoury dish can be zhooshed up with these meaty treats.
In this article, we’ll show you some of the many different ways to use jerky and biltong in recipes, plus we’ll lift the lid on some of our tried and tested favourites like spiced jerky tacos and beef jerky pasta carbonara. Yum!
Jerky and biltong are available in a variety of flavours, so you can choose how you want to spice up your dishes according to your personal preferences.
And because biltong and jerky are made from dehydrated meat (usually beef), they generally have a chewy texture. The ratio of chewiness to crunchiness depends on the production method, the cut of meat and the duration of the dehydration process (for example, you can buy biltong that is dry, or moist and jerky that is marbled). So how you use these two ingredients in your cooking depends on the product itself.
Generally speaking, when biltong and jerky are used in cooking, people generally cut them into small strips, slices or cubes. You can also grate dry biltong to create a powder which can then be sprinkled into – or onto – savoury dishes to give them an extra yummy protein-powered kick.
Let’s look at some of the ways you can use biltong and jerky in recipes.
Slicing your jerky or biltong is probably the most versatile way to incorporate it into a recipe. The thin slices will absorb the tasty flavours from your dressing or sauce – and they allow for fuss-free, easy-to-eat mouthfuls too.
Here are some of our favourite recipes using sliced biltong and jerky.
Everyone loves the crunchy freshness of an exotic Asian salad. Well, when you add sliced jerky to the festival of flavours in this recipe for Asian Papaya Salad, it’s next level delicious (and healthy too!) We also love Roasted Cauliflower and Chickpeas with Ginger Miso Sauce and Spicy Biltong because it’s super quick and super easy, plus it’s big on flavour and packed with nutritious goodness.
Another favourite of ours is this Roasted Brussels Sprouts and Biltong Salad with a zesty citrus dressing. It’s packed full of nutritious veg (including broccoli) as well as protein-rich lean biltong, so it’s a real winner when it comes to taste and healthy goodness.
Whether you’re whipping up an omelette for one, feeding a hungry family, impressing your guests or simply experimenting in your kitchen – why not consider adding jerky and biltong to your dish? They add protein and spice and can take your culinary creation to the next level of goodness and tastiness.
Finely chopped biltong and jerky make a versatile addition to a wide range of breakfast, lunch and supper dishes – and you can choose your flavour depending on your taste buds. Chopped chilli biltong will give any dish some fiery heat whilst smoky jerky will add some smoke and warmth – choose your favourite!
Moist biltong is the easiest to cut, so it’s the recommended option for recipes that call for finely chopped jerky or biltong.
Imagine how biltong could amp up that classic Chinese comfort food – fried rice? Or what spicy jerky could do to a traditional Mexican breakfast burrito? Or how beef jerky and biltong could elevate a quick and easy spicy hash? See how you can whip up these delectable meals on the biltong and jerky recipe section of our blog.
Move over chicken salt. Biltong powder is the real deal when it comes to adding depth and umami yumminess to your dishes. Simply grate your chunk of dry biltong to create a fine powder, then either sprinkle it over the finished dish as an extra tasty garnish, or add it to savoury muffins, pastas, stirfries etc.
One of our favourite recipes using biltong powder is for biltong spread. This dip is so simple to make using pantry and fridge staples, and is a guaranteed crowd-pleaser every time.
As you can see, there’s no limit to what you can do when it comes to cooking with jerky and biltong. Whether you love trying new flavours and techniques or feel more comfortable following a tried-and-tested recipe, you can have complete confidence that jerky and biltong will add a wow factor to your culinary creation. In fact, the trickiest part of using these meaty treats in recipes is keeping the packet away from prying hands for long enough so that you have sufficient quantities to cook with!
Head over to our blog section of the website to discover more delicious recipes using biltong and jerky. And remember, when you buy your beef biltong or jerky online from DJays Gourmet, we arrange super-fast delivery of your package to your door – so you won’t have to wait long at all before you’re slicing and dicing your way to savoury satisfaction!
You can absolutely cook with biltong. It holds up well in warm dishes, particularly when added at the end of cooking to preserve texture. Moist biltong is the easiest to work with: it slices cleanly and softens slightly in heat, which works well stirred through eggs, rice dishes or pasta. Dry biltong can be grated into a powder and used as a seasoning, which is a great way to use up any offcuts or crumbled pieces.
Moist biltong is the recommended choice for most cooked dishes because it’s easier to chop, slice and incorporate into warm food. Dry biltong is better suited to grating into powder for seasoning. Both work in salads. If you’re trying biltong in cooking for the first time, start with our moist biltong and slice it thin, as it’s the most versatile format.
Biltong powder has a concentrated savoury, slightly salty beef flavour, like a more intense version of the meat itself. You can sprinkle it over popcorn, mix it into dips and spreads, stir it through scrambled eggs, or use it as a dry rub on other meats. It’s made simply by grating dry biltong on a fine grater or pulsing it briefly in a food processor.
Yes. Jerky works well in pasta, particularly in carbonara-style dishes where the salty, savoury flavour of the meat can replace or complement traditional pancetta or bacon. Because jerky is already seasoned and dried, you generally don’t need to add extra salt. Slice it thin and add it near the end of cooking so it softens slightly without going tough.
Biltong and jerky made from quality Australian beef with natural ingredients tend to have fewer additives than many processed deli meats. They’re both high in protein and lower in fat than options like bacon or salami. For cooking purposes, they add flavour and nutrition while keeping ingredients straightforward. As always, check the label of any product you’re using in cooking.
Arron Zamel has been General Manager of DJays Gourmet since 2015 and under his expert leadership, the company has cemented its reputation as Australia’s leading supplier of packaged jerky and biltong.
His strong family connection to South Africa, his marketing and management degree from Monash University, his technical expertise plus his experience as a successful entrepreneur and import/export business owner made him the ideal candidate for the challenging position.
Additionally, Arron’s innovative approach to management, his proven brand-building credentials, his strong customer focus and youthful energy have ensured that DJays Gourmet’s high-quality biltong and jerky have become Australia's dried meat treats of choice.
He understands traditional South African flavours and the precision techniques required to create truly authentic biltong, jerky and droewors (dried sausage). Part of his job is overseeing operations at DJays' purpose-built facility in Perth, WA where tons of Australian beef goes into making premium dried meat products each month for distribution to retail and wholesale customers across Australia.
For more insights into Arron’s world, visit the DJays Gourmet website, check out their Facebook page or follow them on Instagram @djaysgourmet.