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Find out how and the why's to storing your delicious cured meats.
Firstly, biltong is a cured meat, and like any other meat it should be stored in your chiller. Like any other meat it can go bad if it is left in the warm for an extended period of time.
Secondly, it's important that your meat does not get wet for a prolonged period of time whilst being stored. The cured meats will continue to dry when in storage. If condensation forms on the outside of the meat, and it cannot escape then that can cause mould to form. In the case that this happens we would advise you to dispose of your biltong and not consume.
You can avoid condensation by keeping your biltong in the paper bag that we supply it. The paper bag will allow moisture to escape gradually and therefore mean that no condensation will form.
Depending on your preference of biltong and whether you like it wet or dry, you might want to try and retain the moisture for as long as possible, in this case I would keep it in the paper bag, but then place that inside a sealed container. Make sure to open that container every day to allow any moisture to escape.
Our biltong will last for 1 week. Our sticks, chips and cured sausages will last for 2 weeks.