The Optimal Time For Marinating Biltong

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Marinating biltong is a practice that serves two processes. One is to aid the preservation of the meat, and the other is to add the incredible flavour we all love. If you are making your first batch of biltong or perhaps experimenting, you might be wondering…“How long is best to marinate it?”

You can marinate biltong anywhere from 2 to 4 hours and up to 24 hours, depending on your taste preference. If you prefer a less intense flavour or don’t like very salty foods, ensure you soak for no more than 4 hours.
The longer you marinate, the more vinegar, salt, and spices the meat will take in. This will result in a stronger and saltier final product.

It’s also important to note, that the less time the meat marinates, the longer it will take to dry. This is because marination aids in breaking down the meat proteins, which starts the cooking process before the air drying begins.

Another purpose behind marinating the meat is to kill off any surface bacteria before drying. If you’re concerned about meat freshness or the possibility of pathogens, it is advisable to marinate longer. Remember that spices also have their own drying and preserving effect on the meat. So the longer your marination time, the less chance of contamination from bacteria.

Getting the perfect biltong takes a lot of experimentation, and marination is the all-important first step. To get it right, you’ll need to find the sweet spot that gives just the right amount of flavour while also being safe to eat.

Marinating with vinegar and spices

Marination

The purpose of marinating biltong is much the same as marinating any meat. To have a good depth of flavour, you need to marinate your meat!

But how long do you need to marinate for optimal flavour? And how long is necessary to kill the bacteria and preserve the meat? For safety, you must marinate for a minimum of 2 hours. This is because the vinegar and salt need time to work on the surface of the meat. (For optimal flavour options I wrote an article on the best vinegar for biltong).

If you want a more intense taste, you will need to marinate for a longer time (12 hours or more).
The more time the meat marinates, the more vinegar, salt, and spices are absorbed.

Marinating for longer will also result in a shorter air drying time as the cooking process will be well underway (you can view this as the meat will become slightly grey).

Another reason to marinate longer is if your meat is not very fresh or you have doubts about contamination. Biltong is very safe to eat, so you will rarely hear of anyone becoming sick unless it is ill-prepared.

Ensure you marinate with vinegar and cure with salt to remove any harmful microbes that could lurk on the meat. The vinegar and salt also work to remove moisture from the meat, which helps to make certain no bacteria remains.

Choosing Less Time

If you don’t like strong flavours or very salty tastes, don’t soak the meat for more than 2 to 4 hours. You can try experimenting to see if 2 hours is enough for you, or if you like it a little more “Vinegary” try 4 hours.

It is also important to remember salt plays a large part in flavouring the meat, not just vinegar.
I have found that a lot of recipes use far too much salt. A general rule is 2-3% salt for the weight of the meat, but this might be different for you.

Another measure is to marinate in only the vinegar for 2 to 4 hours and then coat in salt and spices to cure. (In the chance that your biltong is too salty, here’s an article on how to fix it!)

If you soak the meat for less than 4 hours, don’t worry about washing off the marinade as some recipes recommend. You can dry each piece as you remove it from the container before you hang it in your drier. Also, note; that if you marinate for less than 4 hours, you can expect the air-drying process to take a day or two longer.

Marinating biltong

Choosing More Time

If you are someone who loves a punch of flavour and is not shy with salty goodness, you will probably benefit from a longer marination time. The optimal time for depth of flavour is 24 hours with a turning of the meat halfway through.

Some people say the longer the better. I have known people who sell biltong commercially to marinate for up to 7 days. This would give some seriously pungent flavour.

If you have very thick slices of meat, this will also require a longer marination time. When meat is thicker, it resultingly takes longer for the vinegar and spices to absorb. Thick meat also takes longer to dry. Also, remember that the more time meat spends drying, the less strong it will taste of vinegar.

Experts recommend if you marinate longer than 12 hours, wash off the marinade before drying. This should be done with a solution of one part vinegar to one part water. You can then coat it with spices again before hanging it to dry.

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Can You Marinate Biltong Too Long?

If you are experimenting with marination times or accidentally leave your biltong marinating for longer than 24 hours, a common question is if biltong can marinate too long.

There are two factors to consider; The longer you marinate biltong, the stronger it will taste of vinegar and the saltier it will be. The meat will also turn grey/pink, which is not the sought-after red/brown appearance.

The other factor is that vinegar is an acid that acts quickly on the meat’s surface and begins to break down the proteins – this essentially cooks the meat. Much like cooking meat with heat, the longer you cook it, the more the texture will toughen and degrade.

It is a personal preference, but most people would agree it isn’t necessary to marinate your biltong for more than 245 hours. A 24-hour marination time will provide you with all the flavour benefits, as well as safety precautions for a wonderful finished product.

Now that you have a more in-depth explanation for marinating biltong, you can get down to experimenting! A great way to test out marination times is to divide your meat into 3 batches. The first batch marinates for 4 hours, then you hang it to dry. The next batch marinates for 12 and the other 24. Once they have dried, you can taste-test to find your unique taste preference.

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