Production of Biltong

• As Biltong is made from a raw cut of meat (usually Topside/Silverside or alternatively venison), the handling of the meat is critical to reduce the likelihood of introducing any contamination to the meat.
• Once the meat is marinated then it is critical that any excess surface moisture is removed before hanging as any drippings from the meat will potentially attract insects.
• The drying phase is critical, you must ensure that there is plenty of space for the meat to hang so they don't touch any other hanging meat or any other surfaces, and for the air to circulate.
• The drying process has to be carefully considered to be effective. Water activity, which is related to the moisture and salt content of the product, is an important parameter in achieving a safe product. The water activity of raw meat is around 0.98 and this is ideal for the growth of many microorganisms. Few pathogenic microorganisms grow below a water activity (aw) of 0.90 and few microorganisms grow below aw = 0.75. Yeasts and moulds do not grow below a water activity of 0.60. Consequently achieving a low water activity in a short time is a main goal to create a safe product.
• Using a high drying air temperature causes a high rate of heating and high moisture loss from the meat surface: factors that would appear to be desirable. However, a high heating rate may dry the surface of the meat but moisture inside the meat cannot move quickly enough to the surface for it to be removed. As a result, the surface dries and becomes hard but the inside of the meat remains moist: a condition known as “case-hardening”. In summary, higher air temperatures, higher air speed, and lower relative humidity tend to lead to shorter drying times but care is required to avoid case hardening. If this occurs, then extended holding at lower ambient temperatures is required to allow the moisture to equilibrate.
• A recommended low air drying temperature is 35ºC.
• Once the product is sliced it is important for it to be stored correctly to prevent it from re-absorbing moisture.
• Van der Riet (1976) suggested that biltong with a moisture content less than 24%, or water activity less than 0.68, was microbiologically stable with rancidity limiting the shelf life at that moisture content. However, the product could reabsorb moisture if stored in warm, moist, conditions. Butchers in South Africa, and here in the UK, sell biltong loose in paper bags or over-wrapped trays. Products manufactured at large scale are packed with nitrogen flushing or vacuum-packed (Attwell, 2003) to maintain the shelf life.
• Biltong purchased from a butchers should be consumed within 2/3 days of purchase and should be stored in a dry cool place.

This is a general summary of production. A HACCP based approach should be considered whether producing on a small or larger scale. There is no official guidance on biltong production but there is very useful information including data in a literature review by FSA , click on the link below.

I hope this is helpful.

Kind Regards

Raymond Pang
Enforcement Delivery
Senior Enforcement Manager
4th Floor, Pilgrim House, Old Ford Road, Aberdeen, AB11 5RL
T: 01224 285109
M: 07392 318229