GUIDES, RECIPES & GOOD YARNS
How to build the platter, how the biltong gets made, and how hot is too hot. Reading material from the Busso smokehouse.
Our Story
Born from South African tradition and proudly made in the South West of Western Australia, our story is built around a love for authentic...
Biltong vs Jerky: An Honest Answer From People Who Make Both
Biltong is not jerky, and jerky is not biltong. We make both in our Busselton smokehouse, so here is the straight answer: how they differ...
Mild to Ghost: The Busso Heat Scale
A plain-English guide to our heat levels, from the gentle traditional cure all the way up to the ghost chilli jerky for the brave.
BBQ Biltong Marinade Guide
Our pitmaster's BBQ-spiced marinade for home-cured biltong, built around the same smokey rub we use on the award-winning jerky.
How Our Biltong Is Made
From premium cut to the drying room: the coriander cure, the patient air-dry and the no-nasties promise behind every batch in Busselton.
Build the Ultimate Game-Day Platter
How to lay out biltong, droewors, jerky and snack sticks into a platter that disappears before half-time. Pairings, quantities and the ha...