Winter Pairings: Jerky & Biltong with Whisky, Wine & Cider

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Beer gets all the attention, but the colder months call for something warmer in the glass. Jerky and biltong are built for it: salty, savoury, a little smoky, and happy next to a dram, a glass of red or a hot mug of something. Here is how to pair them when the evenings draw in.

Whisky and peppered jerky

Smoky, malty whisky loves black pepper. The spice on a peppered strip picks up the warmth of the dram, while the salt softens any sharp edges. Try Indiana Jerky Beef Peppered with a smoky single malt, and add a splash of water to open the whisky up. Sip slowly and chew slowly. Both reward patience.

Red wine and biltong

Biltong is air-dried, cut thicker, and carries a tangy coriander and vinegar edge. That sits well with a medium-bodied red. A South African Pinotage is the obvious home-turf match, and a fruity Merlot works too. Keep the tannins soft, because heavy tannins plus salty meat can taste harsh. Jack Link's Biltong Original is a safe place to start, and Cherky Biltong Cuts Classic is great sliced onto a board with a hard cheese.

Cider, coffee and tea

Not every pairing needs alcohol. A dry cider has the crisp acidity to cut through sweeter jerky such as Wild West Honey BBQ. Black coffee with a peppered strip makes a proper trail breakfast. And a smoky lapsang souchong tea next to plain biltong is an odd match that works.

Four simple rules

Match intensity: bold drink, bold flavour. Pair sweet jerky with something acidic. Keep red wine soft and fruity with biltong. Serve everything at room temperature and cut biltong in thin slices so the flavour opens up.

Planning a cosy night in or a snack board for guests? Browse our beef jerky collection and pick a few bags to taste your way through.