Recent guides and notes from the Field Guide.
GUIDE
20 APR 2026
Where to Buy Biltong in the UK: An Honest Buying Guide
A practical guide to comparing what is available and reading the label.
READ THE GUIDE → GUIDE
13 APR 2026
Which Cut of Beef Makes the Best Biltong?
What I would buy for a first batch, and why cut and fat matter.
READ THE GUIDE →
GUIDE
6 APR 2026
Is Biltong Actually Healthy? Here's the Honest Answer
A clear look at protein, salt and the claims worth questioning.
READ THE GUIDE →New to biltong? These are the useful basics.
BASICS
9 MAR 2026
What Is Biltong? (And Why Most of What You're Buying Isn't Really It)
The basics of curing, drying and what makes biltong different.
START READING →
BASICS
12 MAR 2026
Biltong vs Jerky: They're Not the Same Thing
A practical comparison of process, ingredients and texture.
START READING →
PROCESS
19 MAR 2026
How I Make Biltong
The current process, from choosing the beef to checking the dry.
START READING →
Making biltong
and learning in public.
I grew up in South Africa and now live in the UK. Kured Food is where I document the biltong I make, the methods I test and the mistakes I do not want to repeat. I am still working out what this could become.