How To Store Biltong

You’ve bought a beautiful pack of biltong. Maybe it’s your first time, maybe you’re stocking up for the week ahead. Either way, the same question comes up: how should I store this stuff?

It’s a fair question — and one that more people get wrong than you’d think. Biltong isn’t like a packet of crisps that you can toss in the cupboard and forget about for months. It’s also not like fresh meat that needs to go straight in the fridge. It sits somewhere in between, and the right storage approach depends on the style you’ve bought, how quickly you plan to eat it, and where you’re keeping it.

Get storage right and your biltong stays flavourful, tender (or perfectly chewy), and safe to eat for days or even weeks. Get it wrong and you risk it drying out too much, losing its flavour, or — in the worst case — developing mould. None of which anyone wants.

In this guide, we’ll cover everything you need to know: how long biltong actually lasts, the best storage methods for wet, medium, and dry styles, whether you should refrigerate it, common mistakes to avoid, how to tell if your biltong has gone off, and practical tips for keeping it fresh at home, at the office, and on the move.

Does Biltong Go Off?

Yes — eventually. Biltong is a preserved food, not an immortal one. The vinegar cure and salt that go into making biltong create an environment that inhibits bacterial growth, and the air-drying process removes enough moisture to make it naturally shelf-stable for much longer than fresh meat. But it’s not a tinned product with a five-year shelf life. Like all natural, minimally processed foods, biltong will degrade over time.

How quickly it degrades depends on three key factors:

Moisture content. Wetter biltong contains more water, which provides a more hospitable environment for bacteria and mould. Drier biltong, with most of its moisture removed, is naturally more resistant to spoilage.

Exposure to air. Once the packet is opened, biltong is exposed to oxygen and ambient humidity. Oxygen can cause the fats in the meat to oxidise (leading to a stale, off taste), while humidity can introduce moisture that encourages mould growth.

Temperature. Warm environments accelerate spoilage. Heat encourages bacterial growth and can cause the fat in biltong to go rancid more quickly. Cool, stable temperatures slow everything down.

The good news is that with sensible storage, biltong lasts a long time — especially the drier styles. You just need to know the basics.

How Long Does Biltong Last?

The shelf life of biltong depends primarily on how dry it is and how you store it after opening. Here’s a practical guide:

*These are general guidelines. Always check the best-before date on your specific product and use your senses — if it looks, smells, or tastes off, don’t eat it.

As a rule of thumb: the drier the biltong, the longer it lasts. Dry biltong is the marathon runner of the biltong world — it’ll happily sit in a sealed container at room temperature for weeks without losing quality. Wet biltong is more of a sprinter — best enjoyed within a few days of opening.

The Best Way to Store Each Style of Biltong

Storing Wet Biltong

Wet biltong’s higher moisture content makes it the most perishable of the three styles. It’s also the most sensitive to improper storage — leave it out on a warm kitchen counter and it won’t last long.

Before opening: Keep it sealed in its original packaging in a cool, dry place or in the fridge. Follow the best-before date on the pack.

After opening: Transfer to the fridge immediately. Place it in a sealed container or resealable bag, pressing out as much air as possible before sealing. Aim to eat it within three to five days for the best flavour and texture.

Key tip: Don’t leave wet biltong in an airtight container without any airflow for too long — the trapped moisture can create a damp environment that encourages mould. If you’re storing it for more than a day, slightly loosening the seal or wrapping it in a paper towel inside the container can help absorb excess moisture.

Storing Medium Biltong

Medium biltong is more forgiving than wet but still benefits from a bit of care.

Before opening: Store in a cool, dry place away from direct sunlight. A kitchen cupboard or pantry is fine.

After opening: Keep it in a resealable bag or airtight container. It doesn’t need to go in the fridge immediately, but if your kitchen is warm or you won’t finish it within a few days, the fridge will extend its life significantly. Aim to consume within a week at room temperature or up to two weeks refrigerated.

Key tip: If your medium biltong starts to dry out more than you’d like, that’s not a sign it’s gone off — it’s simply continuing to lose moisture. It’s still perfectly safe and will just taste more like dry biltong. Some people actually prefer this natural progression.

Storing Dry Biltong

Dry biltong is the easiest to store and the most shelf-stable of the three styles. Its low moisture content means bacteria and mould have very little to work with.

Before opening: A cool, dry cupboard is all you need. Keep it out of direct sunlight and away from heat sources.

After opening: Seal it in an airtight container or resealable bag and store at room temperature. It’ll stay good for two to four weeks easily, often longer. Refrigeration isn’t necessary but won’t hurt if you want to be cautious.

Key tip: Dry biltong can continue to lose moisture over time, becoming even harder and more concentrated. If it gets too dry for your liking, it’s still perfectly safe — just chewier. Some fans of very dry biltong actually prefer this ultra-concentrated texture.

Should You Refrigerate Biltong?

This is one of the most debated questions among biltong lovers. The answer depends on the style:

Wet biltong: yes, always after opening. The fridge is non-negotiable for wet biltong once the seal is broken. The higher moisture content makes it vulnerable to spoilage at room temperature.

Medium biltong: it depends. If you’ll finish it within a few days and your kitchen isn’t especially warm, room temperature is fine. For anything longer than a few days, the fridge is your friend.

Dry biltong: not necessary, but no harm done. Dry biltong is naturally shelf-stable at room temperature. Putting it in the fridge won’t damage it, but it’s not required.

One important note: if you do refrigerate biltong, the texture may firm up slightly because of the cold. This is temporary — let it sit at room temperature for 10–15 minutes before eating and it’ll return to its normal texture. Some people actually prefer the slightly firmer bite of cold biltong, especially with drier styles.

Can You Freeze Biltong?

You can, but it’s generally not recommended unless you’ve bought a large quantity and genuinely can’t get through it before it degrades.

Freezing biltong preserves it effectively — it’ll last for months in the freezer without safety concerns. However, the freezing and thawing process can affect the texture. Ice crystals form within the meat fibres, and when the biltong thaws, those fibres can become slightly softer or more crumbly than the original texture. The flavour remains largely intact, but the eating experience isn’t quite the same.

If you do need to freeze biltong:

Wrap it well. Use a vacuum-sealed bag or wrap tightly in cling film, then place in a freezer bag with as much air removed as possible. This prevents freezer burn and protects the flavour.

Portion before freezing. Divide your biltong into portions you’ll realistically eat in one or two sittings. This way you only thaw what you need rather than repeatedly refreezing.

Thaw in the fridge. Move the frozen biltong to the fridge and let it thaw slowly overnight. Avoid thawing at room temperature or using a microwave, both of which can create uneven moisture and compromise the texture.

Eat within a day or two of thawing. Once defrosted, treat it like freshly opened biltong and consume promptly.

Common Storage Mistakes to Avoid

Leaving it in direct sunlight

Sunlight heats up the biltong and accelerates fat oxidation, which can make it taste stale or rancid. Always store biltong in a shaded, cool spot — not on a sunny windowsill or in a car dashboard.

Storing it in a plastic bag with trapped air

Excess air in the bag means more oxygen in contact with the meat, which speeds up oxidation and can encourage moisture build-up. Squeeze out as much air as possible when resealing, or transfer to a container that fits the amount of biltong you have.

Wrapping it too tightly in cling film

Particularly with wetter styles, wrapping biltong tightly in cling film can trap moisture against the surface and create conditions for mould. A paper towel between the biltong and the cling film, or a container that allows a tiny bit of airflow, is a better approach.

Leaving the bag open

It sounds obvious, but leaving an opened bag of biltong on the kitchen counter unsealed is the quickest way to ruin it. The biltong will dry out rapidly, lose its intended texture, and be exposed to airborne bacteria. Always reseal after taking what you need.

Storing different styles together

If you’ve ordered both wet and dry biltong, store them separately. The moisture from wet biltong can transfer to dry pieces (or vice versa), changing the texture and potentially creating a damp environment that affects freshness.

How to Tell If Your Biltong Has Gone Off

Biltong is a robust product, but it’s not indestructible. Here are the signs that your biltong has passed its best:

Visible mould. This is the most obvious sign. If you see fuzzy white, green, or black spots on the surface, the biltong should be discarded. A light dusting of white salt crystals on the surface of dry biltong is normal and harmless — but fuzzy, raised mould growth is not.

Off or sour smell. Fresh biltong should smell savoury, meaty, and faintly of coriander and vinegar. If it smells sour, ammonia-like, or generally unpleasant, it’s gone off.

Slimy texture. If the surface of your biltong feels slimy or sticky (particularly wet biltong), that’s a sign of bacterial growth. Discard it.

Unusual colour. Some darkening over time is normal, especially as biltong continues to dry. But if you notice greenish, greyish, or otherwise abnormal discolouration, err on the side of caution.

Rancid or stale taste. If the biltong tastes noticeably different from when you first opened it — stale, bitter, or “off” — the fats have likely oxidised. It may not be dangerous, but it won’t be enjoyable.

When in doubt, use the simple rule: if it looks wrong, smells wrong, or tastes wrong, don’t eat it. Biltong is too good a product to risk an unpleasant experience by pushing past its best.

Storing Biltong for Specific Situations

At the Office

Keep a bag of medium or dry biltong in your desk drawer for a high-protein afternoon snack. Make sure it’s sealed tightly after each use. Dry biltong is ideal for office storage — it doesn’t need refrigeration and will stay good for weeks. If your office has a fridge, wet or medium styles can go in there.

For Hiking, Road Trips, and Travel

Dry biltong is the best choice for travel. It’s lightweight, shelf-stable, and can handle being in a backpack, glove box, or carry-on bag without spoiling. Avoid taking wet biltong on long trips without refrigeration — it won’t hold up in warm conditions.

For the Gym Bag

A pre-portioned bag of medium or dry biltong makes an excellent post-workout protein hit. Keep it sealed and consume within the day if your gym bag tends to get warm. Consider dry biltong for longer periods between uses.

For Events, Cheese Boards, and Entertaining

If you’re laying out biltong on a cheese board or for guests, slice it fresh and serve relatively quickly. Don’t leave biltong sitting out at room temperature for more than a few hours, particularly in warm weather. Any leftovers should go back in a sealed container in the fridge.

Storage Quick-Reference Table

Frequently Asked Questions

How should I store biltong?

It depends on the style. Wet biltong should be refrigerated after opening and consumed within a few days. Medium biltong keeps well in a cool, dry place for up to a week, or longer in the fridge. Dry biltong is the most shelf-stable and can be stored at room temperature in a sealed container for weeks. Always reseal the bag or container after each use.

Does biltong go off?

Yes, eventually. Biltong is a preserved food, but it’s not indestructible. The shelf life depends on the dryness, how it’s stored, and whether it’s been opened. Wet biltong lasts a few days after opening; dry biltong can last weeks. Signs that biltong has gone off include visible mould, a sour or unpleasant smell, a slimy texture, or an unusual colour.

How long does biltong last once opened?

Wet biltong: three to five days in the fridge. Medium biltong: up to two weeks in a cool place or fridge. Dry biltong: two to four weeks or longer at room temperature. These are general guidelines — always check the best-before date and use your senses.

Should I refrigerate biltong?

Always refrigerate wet biltong after opening. Medium biltong benefits from refrigeration if you won’t finish it within a few days. Dry biltong doesn’t need refrigeration but won’t be harmed by it. If you refrigerate biltong, let it sit at room temperature for 10–15 minutes before eating so the texture returns to normal.

Can I freeze biltong?

You can, but it’s not ideal. Freezing preserves biltong safely for months, but the thawing process can make the texture slightly softer or more crumbly. If you need to freeze, wrap tightly, portion before freezing, thaw in the fridge overnight, and eat within a day or two of thawing.

Is white stuff on my biltong mould?

Not necessarily. A light, powdery white dusting on dry biltong is usually salt crystals that have migrated to the surface during drying — this is completely normal and harmless. Mould, by contrast, looks fuzzy, raised, and may be white, green, or black. If it’s fuzzy, discard the biltong. If it’s a flat, dry dusting, it’s almost certainly salt.

My biltong has dried out more than I expected — is it still safe?

Yes. Biltong that has continued to dry after opening is still perfectly safe to eat. It will taste more concentrated and have a firmer, chewier texture, but it hasn’t gone off. Many South Africans actually prefer their biltong at this stage. If it’s too dry for your liking, you can’t easily re-hydrate it, but you can slice it thinly to make it easier to chew.

Can I take biltong on a flight?

Yes. Dry and medium biltong travel well in hand luggage or checked bags. It’s a solid food, so it’s permitted through UK and most international airport security. Dry biltong is the best choice for flights as it doesn’t need refrigeration. Just keep it sealed to avoid the aroma drawing envious looks from neighbouring passengers.

Stock Up and Store Smart

Now you know exactly how to keep your biltong at its best — the only thing left to do is make sure you’ve got some to store.

Explore Billy Tong’s premium biltong collection — award-winning, traditionally air-dried, and delivered to your door anywhere in the UK. Available in wet, medium, and dry so you can pick the style that suits your lifestyle. Shop now at billytong.com

Stocking up? Our Value Bundles give you more biltong for your money — perfect for keeping the cupboard (or fridge) well supplied.

Not sure which style to try? Start with our Original Biltong in medium — the most versatile and forgiving style for storage and snacking.

In Surrey? Visit our shop in Cobham and pick up freshly sliced biltong in your preferred dryness level — you can’t get fresher than that.