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Meat from South Africa, Namibia, Zimbabwe, Botswana
Strips of lean beef are marinated in vinegar, salt, black pepper and coriander and then hung to dry in moving air at room temperature for about a week. Biltong is not fermented; vinegar, salt and drying make it safe, with no heat step. Made in 3 steps over 8 days. The longest step, hang to dry, takes 8 days (Karolenko C 2023) and runs at 22.2–25 °C (Karolenko C.E 2020). Salt is 1.7–2.7 % (Karolenko C 2023).
| Main step | 8 daysReported[karolenko2023][karolenko2020] | Hang to dry |
|---|---|---|
| Temperature | 22.2–25 °CReported[karolenko2020] | Hang to dry |
| Salt | 1.7–2.7 %Reported[karolenko2023][karolenko2020] | Marinate in vinegar, salt and spices |
| 2.2 % of meat weight | Salt · Trials of the same process used 1.7–2.7 %[karolenko2023][karolenko2020] |
| 4 % of meat weight | Red wine vinegar (100-grain, 10 % acetic acid)[karolenko2023] |
| 1.1 % of meat weight | Coarse ground coriander[karolenko2023] |
| 0.8 % of meat weight | Black pepper[karolenko2023] |
| Lean beef, trimmed and cut into pieces about 1.9 cm × 5.1 cm × 7.6 cm[karolenko2023] | |
| Starter | none |
Total time across the recorded steps: 8 days
What changes: Lean beef is trimmed of fat and cut into thick strips
Output: lean beef pieces cut along the grain.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Biltong is marinated in vinegar and dried at room temperature with no cooking or smoking, unlike US jerky, which is usually heated. It is not fermented.
Biltong has no heat step, so vinegar, salt and drying must do the work. In US trials, this process cut Salmonella by more than 5 log and brought water activity below 0.85 within 6–8 days. US makers must validate their process with USDA-FSIS, either as a 5-log Salmonella reduction or a 2-log reduction plus testing of every lot.
Hazards the sources name: Salmonella (the target of process validation; vinegar, salt and drying cut it more than 5 log in trials); Coagulase-positive staphylococci and Staphylococcus aureus (low counts in retail samples).
Every number is labelled with how it is known. How this atlas is made
The name is Afrikaans, from bil (buttock) and tong (strip).
