What You Need to Know
Acetic acid denatures surface proteins while lowering pH to inhibit Clostridium spp., with slow moisture diffusion (0.5-1.5g/cm²/day) allowing equalization of salt and nitrate penetration. Maillard reactions occur minimally below 40°C.
Produces shelf-stable meat with chewy texture and intense spice flavor, differing from jerky through thicker cuts and absence of smoking.
Key Parameters
Temperature
22°C
15°C - 25°C
Time
7 days
4 days - 14 days
Equipment
Food-grade plastic hooksMosquito nettingDehumidifier (maintain 55% RH)Axial flow fan (variable speed)
Steps
- 1.
Kalahari Biltong (Northern Cape, South Africa): Uses game meats (kudu, springbok) with camelthorn wood drying racks
- 2.
Peri-Peri Biltong (Mozambique-Portuguese fusion): African bird's eye chili penetrates during extended curing