Is Biltong Raw Meat? The answer will surprise you!

snackonmeat

•

Raw meat; Those words together are enough to send most people running! There are many misconceptions about what is raw food and what is not. The issue is that most people agree “raw” is synonymous with “un-cooked”. But perhaps food can be “cooked” without heat? Is it then still raw?

Biltong is not raw meat as it is cooked, not in the conventional sense (with heat) but cooked chemically with salt. The cooking process is known as “curing”, where salt acts to draw moisture from the meat. Without moisture, the meat becomes inhospitable to microbes growing that cause food spoilage. 

The definition of raw is “food that is in a natural, untreated state” curing is treating the food with salt.

Furthermore, Biltong recipes require spices that also have anti-microbial properties. Coriander seeds, particularly when toasted, contain extracts and essential oils that exhibit antibacterial benefits. Pepper has properties (Piperine, terpenes and flavones) that kill many bacteria, including meat-borne E.coli.

And finally, yet vitally, the essential soaking of vinegar. Adding vinegar kills off any surface bacteria and starts the chemical cooking process before drying. Vinegar does this by helping to draw out moisture and the juices of the meat. It is important to remember that meat such as beef only contains harmful bacteria on its exterior.

For these reasons, biltong is very safe to eat, even though it’s never cooked with heat. So let’s go into more detail about the processes that cook meat without utilising heat.

Biltong drying in a homemade drying box

Is Biltong Raw Or Cooked Meat?

“Is Biltong raw or cooked meat?” That could be a confusing statement if you assume that cooking infers the use of heat.

Biltong is cooked meat but not in the conventional sense (with heat); it is cooked chemically by “curing”. Curing is an ancient process used for thousands of years to preserve meat before the invention of refrigerators. 

The Curing process utilises salt to draw out juices from the meat, effectively preventing food-spoiling bacteria. After salting, the drying technique pulls the remaining moisture from the centre of the meat. With this method, meat such as beef is able to be kept for months on end while remaining very safe to eat.

The definition of raw is “food that is in a natural, untreated state”.

Cooking refers to a ‘treatment‘ being applied to food which comes in many forms, such as heat (most commonly), salting, spices, brine, smoking and more. Food that’s not prepared in a way to make it edible is raw…That doesn’t mean you cannot eat raw food. But it’s not recommended as our digestive systems have come a long way since the pre-discovery of fire and preserving techniques.

How Is Biltong Cured?

Biltong making employs the ‘treatment’ technique of dry-curing with other measures to facilitate a safe and delicious snack. If you’ve indulged in biltong, you’ve likely taken for granted the flavours assuming it’s just that. Interestingly, the salty, slightly vinegary taste plus the iconic blend of spices all play a role in preserving the meat (Not just for it to taste good)!

Salt is used to draw out water from the meat by the process of osmosis, we won’t get into the science, but this draws salt in and moves water out so that bacteria cannot colonise. The use of salt is common to all curing techniques, though biltong is unique as vinegar and spices are employed (intensifying preservation).

Pepper is the next integral spice for its essential properties for killing food-spoiling microbes. The most notable is its ability to destroy meat-borne E.coli (That’s a scary word! Thanks, pepper!). Coriander seeds pack large amounts of flavour while also containing anti-bacterial extracts. The tip here is to lightly toast and then crush them, which releases the essential oils and extracts.

Vinegar, which is both loved and hated (some people wish they could leave it out completely) has two crucial benefits. The first is to kill surface bacteria on the meat and prevent mould. “Acetic acid (vinegar) is an effective mycobactericidal disinfectant that should also be active against most other bacteria“. The second benefit is vinegar’s drying effect on the meat. When meat is marinated in vinegar, “cooking” begins before the air-drying process has even started.

Beef undergoing the curing process

Is Wet Biltong Safe To Eat?

You might ask yourself, “is biltong only safe to eat if all its moisture is removed?” this is a reasonable question!

Wet biltong is generally safe for consumption if the meat is cured correctly. Wet biltongs’ safety is due to the bacteria from beef only residing on the outside. It’s much like how you can eat a rare steak safely. 

Only the outside bacteria needs treating, for example, by searing with heat or curing. The time when wet biltong might become unsafe is if it is not stored correctly after curing. (Here is an article on how to store biltong).

Wet biltong will still hold a certain amount of moisture, thus providing circumstances where microbes like to grow. Ensure to keep wet biltong vacuum sealed in the fridge or eat within two days if stored in a cupboard (although biltong will dry out more each day).

The circumstances where you should apply caution are if you’re pregnant or have a compromised immune system. In these cases, always choose biltong that is dried all the way through. 

Wet biltong

How Do You Make Biltong Safe To Eat?

If you want to ensure your biltong is of the utmost safety, there are several important measures you can take:

When Purchasing

  • Purchase from a reputable source.
  • Check the expiration date on the package and make sure the product is within its shelf life.
  • Follow the storage instructions on the package. Wet biltong should be stored in the refrigerator and consumed within 3 days.

When making Biltong at home

  • Facilitate strict hygiene standards
    • Avoid cross-contamination when preparing your meat
    • Sanitise all surfaces in use such as chopping board, meat hooks, knives, containers, etc
    • Wash your hands whenever you are handling the product; this includes when you are checking the biltong during the drying phase. (Do not ‘squeeze test‘ without handwashing first)
  • Cure with enough salt, you must not miss the salt-curing step and it must be done correctly. Ensure you follow a recipe to judge the amount of salt required. Or stick to the 2-3% salt per kilogram rule.
  • Vinegar is important for killing off surface bacteria. Marinating for a longer amount of time will ensure a safer product.
  • Ensure good airflow; Avoid humid conditions by adding an extraction fan and or a low-wattage light bulb. Humid conditions cause harmful mould to grow.
  • Protect the drying meat from pests; Dry biltong in an area where flies and other pests cannot contaminate or infest the meat.
  • Store correctly; Biltong should be vacuum sealed and stored in the fridge if stored for prolonged periods. Otherwise, keep your biltong in a brown paper bag or bowl with a paper towel covering it.

Now you have enough information to go head-on with anyone disputing whether biltong is raw meat and if it’s safe to eat. Not only can you confidently win an argument, but you can also eat your biltong carefree!

Related Posts:

Leave a Comment