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=Biltong Production =
==Short Description==
*'''Problem:''' How to dry meat "Biltong" style
*'''Information Type:''' Application
*'''Difficulty:''' Easy
*'''Price Range:''' Less than 10 US$
*'''Material Needeed:''' Meat, Brine Mixture, Scales (0-10kg), Scales (0-1kg), Knives, Cutting boards, Heat sealer, Plastic or stainless steel buckets, Insect netting
*'''Geographic Area:''' South Africa, Arid Temperatures
*'''How Many people?''' One Person

<div class="booktext">

<center>'''PRACTICAL ACTION''' '''Technology challenging poverty'''</center>

</div>

==Biltong Production==

<div class="booktext">

Biltong is a dried meat snackfood, common in southern Africa.

Its production is now a popular income-generating activity and new methods of processing are being introduced. Figure 1 shows the meat being hung to dry in a biltong dryer made from a wooden frame with mosquito netting.

<center>

[[Image:Biltong1.jpg]] Figure 1: Biltong production in Botswana © Keith Machell

</center>

It is made using the following procedure:

• Prepare a brine mixture according to the following recipe (for 100kg of fresh meat-brine mixture i.e. 1 week’s production).

<div align="left">

{| cellpadding="5"
|- valign="top"
| valign="top" |
Salt
| valign="top" |
3.74kg
|- valign="top"
| valign="top" |
Sugar
| valign="top" |
1.87kg
|- valign="top"
| valign="top" |
Potassium nitoate
| valign="top" |
0.02kg
|- valign="top"
| valign="top" |
Biltong spice mixture
| valign="top" |
0.37kg
|- valign="top"
| valign="top" |
Mixed spice
| valign="top" |
0.21kg
|- valign="top"
| valign="top" |
Black pepper
| valign="top" |
0.10kg
|- valign="top"
| valign="top" |
Onion powder
| valign="top" |
0.03kg
|- valign="top"
| valign="top" |
Garlic powder
| valign="top" |
0.03kg
|- valign="top"
| valign="top" |
Ground ginger
| valign="top" |
0.03kg
|- valign="top"
| valign="top" |
Mustard powder
| valign="top" |
0.03kg
|- valign="top"
| valign="top" |
Potassium sorbate
| valign="top" |
0.20kg
|}

</div>

• Select beef from hindquarter and cut into strands along the muscle fibres. Cut across the muscle fibres to produce 2cm pieces. Discard all fat and connective tissue.

• Wash the meat and weigh.

• Rub the brine mixture into 93.4kg meat and leave it to stand for 12 hours.

• Hang the meat in the sun under insect netting.

• Dry until the meat reaches 25% of the original weight.

• Package in polythene or preferably cellulose bags.

'''Equipment required''' Scales (0-10kg) Scales (0-1kg) Knives Cutting boards Heat sealer Plastic or stainless steel buckets Insect netting

'''Equipment suppliers''' Note: This is a selective list of suppliers and does not imply endorsement by Practical Action.

Scales Avery Berkel Foundry Lane Smethwick B66 2LP United Kingdom Tel: +44 (0) 870 90 34343 Fax: +44 (0)870 90 50085 E-mail: [mailto:Info@averberkel.com Info@averberkel.com] Website: http://www.averyberkel.com

Heat sealer Alvan Blanch Chelworth Malmesbury SN16 9SG United Kingdom Tel: +44 (0)1666 577333 Fax: +44 (0)1666 577339 E-mail: [mailto:info@alvanblanch.co.uk info@alvanblanch.co.uk] Website: http://www.alvanblanch.co.uk

Heat sealer Fisher Scientific UK Ltd Bishop Meadow Road Loughborough LE11 5RG United Kingdom Tel: +44 (0) 1509 231166 Fax: +44 (0) 1509 231893 E-mail: [mailto:info@fisher.co.uk info@fisher.co.uk] Website: http://www.fisher.co.ukT

</div>

==References and further reading==

<div class="booktext">

''Production of Biltong'' Food Chain Journal No 32 May 2003, ITDG

''Small-scale Manufacture of Beef Biltong in Botswana'', The Botswana Technology Centre, 1987

'''Practical Action, The Schumacher Centre for Technology & Development''' '''Bourton Hall, Bourton-on-Dunsmore, Rugby, Warwickshire CV23 9QZ, UK''' '''Tel: +44 (0)1926 634400 Fax: +44 (0)1926 634401 E-mail: [mailto:Infoserv@practicalaction.org.uk Infoserv@practicalaction.org.uk] Web: http://www.practicalaction.org''' '''Intermediate Technology Development Group Ltd Patron HRH -The Prlnce of Wales. KG, KT, GCB''' '''Company Rag. No 871954, England Rag. Charity No 247257 VAT No 241 5154 92''' 

</div>
'''This Howtopedia entry was derived from the Practical Action Technical Brief ''Biltong Production''. To look at the original document follow this link: http://www.practicalaction.org/?id=technical_briefs_food_processing''' 

==Usefull addresses==
'''Practical Action'''
The Schumacher Centre for Technology & Development, Bourton on Dunsmore, RUGBY, CV23 9QZ, United Kingdom. 
Tel.: +44 (0) 1926 634400, Fax: +44 (0) 1926 634401
e-mail: [mailto:practicalaction@practicalaction.org.uk practicalaction@practicalaction.org.uk]
web: [http://www.practicalaction.org www.practicalaction.org]
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==Categories==
[[Category:Easy]] [[Category:Less than 50 US$]]
[[Category:One Person]] [[Category:Arid Climate]] [[Category:Food Processing]] [[Category:Small Business]] [[Category:Products]] [[Category:Application]]
[[Category:Requested translation to Spanish]] [[Category:Requested translation to French]]

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−	~~[[Category:Requested translation to Spanish]] [[Category:Requested translation to French]]~~

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How to Produce Biltong - Versionsgeschichte

Andre Pohle am 4. Februar 2026 um 08:34 Uhr

Andre Pohle: Schützte „How to Produce Biltong“ ([Bearbeiten=Nur automatisch bestätigten Benutzern erlauben] (unbeschränkt) [Verschieben=Nur automatisch bestätigten Benutzern erlauben] (unbeschränkt))

Andre Pohle: /* Categories */

Andre Pohle: Die Seite wurde neu angelegt: „=Biltong Production = ==Short Description== *'''Problem:''' How to dry meat "Biltong" style *'''Information Type:''' Application *'''Difficulty:''' Easy *'''Pr…“

Andre Pohle: Die Seite wurde neu angelegt: „=Biltong Production = ==Short Description== '''Problem:''' How to dry meat "Biltong" style '''Information Type:''' Application '''Difficulty:''' Easy '''Pr…“