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 further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer. Other recipes, which were handed down from generation to generation, require the biltong to be left overnight in the vinegar, salt, and spice solution (between 12 and 24 hours). The spice mix traditionally consists of equal amounts of rock salt, whole coriander (slightly roasted), roughly ground black pepper, and brown sugar. The vinegar serves as a primary inhibitor of "Clostridium botulinum" bacteria, according to WHO (World Health Organisation); while the salt, coriander, pepper, and cloves all have antimicrobial properties. Traditionally