Biltong is a cured, dried meat snack originating in Southern Africa, traditionally made from beef or game. The process involves treating meat with a mixture of salt, spices, and vinegar before air-drying. This curing and drying procedure is a preservation technique that concentrates flavor and significantly reduces the moisture content of the meat. The duration of this process is highly dependent on environmental conditions and the desired final texture of the product.
The Typical Drying Duration
The time it takes to dry biltong can range from just a few days to two weeks, largely depending on the desired level of dryness and the thickness of the meat. For a “wet” biltong, which retains more moisture and has a softer center, the drying time can be as short as three to four days. This shorter duration results in a product with a texture comparable to a medium-rare steak when sliced.
Achieving a “dry” biltong, which is harder and has a significantly reduced moisture content, typically requires a longer period, often extending to seven to ten days or more. Thicker cuts of meat, those exceeding one inch in diameter, may require up to two weeks to fully dry, even in ideal conditions. The general goal of the process is to achieve a substantial weight loss, which indicates sufficient moisture reduction for preservation.
Key Factors Influencing Drying Time
Meat thickness is the most significant variable affecting the total drying duration, as moisture must migrate from the center to the surface before evaporating. Cuts that are thicker, such as those measuring 2.5 to 5 centimeters, will naturally take much longer to dry than thin strips.
The environmental conditions within the drying chamber also play a major role in regulating the rate of moisture loss. Relative humidity (RH) is a strong factor, as high humidity in the air slows down the evaporation of water from the meat’s surface, potentially extending drying time and increasing the risk of mold growth. A lower RH allows for a faster and safer drying process.
Airflow is another element, acting as the mechanism to continually move moisture away from the biltong’s surface. Good air circulation prevents the moisture-saturated air from lingering around the meat, which would otherwise slow the drying rate. If the drying is too rapid due to very high temperatures or aggressive airflow, a phenomenon called “case hardening” can occur, where the outer layer dries too quickly and forms a barrier that traps moisture inside. Traditional drying temperatures are kept relatively low, typically between 20°C and 35°C, to manage this surface drying rate and allow for uniform moisture diffusion.
Determining When Biltong is Finished
The most reliable method for determining doneness is the “squeeze test,” which assesses the texture and firmness of the biltong. When gently squeezed between the fingers, the meat should feel firm on the exterior but exhibit a slight give in the center, similar to a firm rubber eraser. If the piece is completely hard with no give, it is considered very dry, while a spongy feel indicates a wetter product.
The moisture content can also be tracked by measuring the weight loss from the initial raw weight. A product that has lost approximately 48% to 55% of its initial weight is considered a “wet” biltong, while a loss of 70% or more indicates a very dry product. Visual cues also offer guidance, as the exterior of the biltong will darken significantly as it dries. When a piece is sliced open, the cross-section should show a deep red or pink color, suggesting the cure has fully penetrated.