Description
Biltong is a traditional South African air-cured meat product preserved through vinegar marination and controlled dehydration.
Technical
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.
Culinary Significance
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.
Science
Primary Reaction
Enzymatic proteolysis and dehydration
Parameters
Temperature
°C to °C range
Higher temperatures risk spoilage; lower slows drying
Time
5-7 days
3 days – 14 days
Depends on meat thickness and desired texture
Equipment