Biltong food safety
Biltong, the cured and dried meat product that originated in Southern Africa, is one of the most popular uses for our commercial dehydrators. Africa. Traditionally, biltong was air dried in the hot African sun, but for a more consistent product for commercial sale, the use of a dehydrator is the safest choice.
The word biltong is Afrikaans and is derived from the Dutch words ‘bil’ (meaning buttock) and ‘tong’ (literally meaning tongue, but also used to mean strip). Biltong today is usually taken to mean long strips of spiced and dried meat.
Because biltong is dried at a lower temperature than some other cured meats, food safety at every step is paramount. Manufacturers should familiarise themselves with the Food Standards Code1 and all legal obligations.
Sourcing meat
Biltong is best made with lean cuts of meat. This is because fats can go rancid, ruining your biltong and reducing the shelf life.
It’s essential to ensure the meat you are using for biltong has been appropriately stored at the right temperatures before getting to you. When raw materials are received, they should be checked, particularly for temperature. Meat should be no warmer than 5°C if pre-portioned and 7°C for carcasses.
Upon receipt, raw materials need to be:
- Moved to storage or processing as soon as possible
- Maintained at appropriate safe temperatures
- Protected from contamination or damage
- Stored on their own or in clean containers on racks or shelves to ensure no contact with the floor or other surfaces
- Used on a first-in-first-out basis
Marinading
Using a vinegar marinade is an important part of making biltong. Different vinegars can be used when making biltong and developing your perfect recipe, but brown vinegar and cider vinegar are two of the most common choices. This is combined with sea salt, pepper and spices as part of the marinade. The most common spice is coriander, reflecting Southern Africa’s history as a key stop on spice routes from Asia. Piri-piri and other chillies are also common and popularly used flavourings.
Vinegar helps to inhibit bacterial growth, by increasing the acidity. Marinades also contain salt and spices to flavour the meat. As well as providing seasoning, salt is also important for lowering the water activity level (see Drying Times). A low water activity level inhibits the growth of many pathogens.
The combination of the vinegar and salt is an important part of the curing process to inhibit bacteria. The wet marinade helps to promote a uniform flavour and distribution of salt and spices. Marinading times of 12 to 24 hours are common, and for food safety, this should be done in a refrigerator at between 0 to 4°C.
Drying times
A critical aspect of making biltong is that the environment must be dry. You’re looking to replicate the dry heat of Southern Africa. Meat and Livestock Australia2 recommends drying biltong at around 30 to 35°C with high air movement. For biltong that is intended for commercial production, the best way to ensure a consistent temperature and safe final product is through a dehydrator where temperature and humidity can be controlled.
Some biltong makers will use solar drying or unheated air but this is not recommended for a commercial product due to the unpredictability and unnecessary health risks.
The Food Standards Code3, specifically section 2.2.1 states that dried meats, including biltong, must be dried to a water activity level of less than 0.85 aw to prevent microbial growth. Weight loss of the meat is a good indicator of water activity.
The rate and amount of drying will be influenced by:
- The rate of air flow over the product
- Difference between the relative humidity of the air and relative humidity/moisture of the food
- Moisture diffusion within the product (be aware of drying occurring too quickly causing the surface to dry before the centre)
- Thickness and diameter
- Time
- Temperature
Biltong should be dried hanging from hooks without the pieces of meat touching each other to ensure even air flow and prevent mould development.
Biltong is usually sold as either ‘wet’ or ‘dry.’ Wet biltong is softer and usually remains pink in the middle, while dry biltong is harder and, as the name suggests, more fully dried out. Wet biltong is often recommended to be kept refrigerated.
