Secret Spice BiltongMADE BY LEHIGH BILTONG IN BROOKLYN, NEW YORK
Keeping secrets is hard. So we’re not even going to try to be hush-hush about this super simple, super flavorful, six-ingredient, air-dried beef that powers us through long hikes (and long-winded meetings). And while we fully respect Lehigh’s use of a “secret spice” (aside from the usual salt, pepper, vinegar and coriander), we’re way too mouthy a bunch to not at least give a little hint. Psst, it’s great on crabs and rhymes with “cold day.”
South Africa’s take on jerky, biltong is hand-seasoned and air-cured for a week or so (instead of cooked and dehydrated at low temperatures for several hours). The spices really infuse this way and its texture ends up more like Italian salumi than traditional jerky. And without a carbohydrate or preservative in the recipe, you can eat the whole bag and feel all the healthier for it. That’s your secret to keep.
This South African style beef jerky was the only thing Dan Levy, founder of Lehigh Biltong, would eat when he was a kid (parents of picky eaters, listen up!). When he moved to the States to go to college (Lehigh University) he got tired of waiting for overseas shipping, so he decided to start making biltong at college himself – thus the company’s name. This gourmet jerky is made with only 6 ingredients: salt, beef, pepper, vinegar, coriander and secret spice (which curiously tastes a lot better than “love”).
TIP OF THE TONGUE