What You Need to Know
Biltong preparation involves curing meat with vinegar (acetic acid) and salt (NaCl), which lower pH and water activity to inhibit microbial growth. The process leverages proteolytic enzymes naturally present in meat to develop flavor during drying. Unlike jerky, biltong is typically thicker and air-dried rather than smoked.
Biltong's tangy, savory flavor profile makes it a popular snack. The texture ranges from slightly chewy to completely dry depending on curing duration. It's traditionally made from beef but can incorporate game meats like kudu or ostrich in South Africa.
Key Parameters
Temperature
°C - °C
Time
5-7 days
3 days - 14 days
Equipment
Well-ventilated drying boxFood-grade hooksCheesecloth (optional)Dehumidifier (in humid climates)
Steps
- 1.
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The Science
Primary Reaction
Enzymatic proteolysis and dehydration