Biltong governing the importation of meat-based products from non-EU countries laid down by HM Customs and Excise and its successor HM Revenue and Customs, thus it is made in the UK. In the United States, biltong is relatively rare as beef jerky has been traditionally the more popular dried meat snack. Within the last five years, biltong has begun a small emergence within the United States, particularly from South African immigrants who have brought their local culture and foods with them. This has been most common in affluent areas of major cities where the local population can afford to experience a
Biltong as that used in cardboard or wooden biltong boxes (urban) or climate-controlled dry rooms (commercial), cannot be used without the addition of nitrates or nitrites (curing salts). Depending on the spices used, a variety of flavours may be produced. Biltong can also be made in colder climates by using an electric lamp to dry the meat, but care must be taken to ventilate, as mould can begin to form on the meat. A traditional slow dry will deliver a medium cure in about four days. An electric fan-assisted oven set to 40–70 °C (100–160 °F), with the door open a