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Biltong Drying

CFW supplies drying rooms and equipment for producing biltong, jerky and other dried meat. We supply drying cabinets and ovens, fans and dehumidifiers for optimal control of the ambient air, so that you can produce a top-quality product. Our dryers are used in both domestic and industrial contexts. Turnkey solutions of any scale can also be provided.

dried meat

Good quality dried meat is a delicious and versatile snack with a reasonably long shelf life. In heated air drying, moisture evaporates on the surface of the product. To maintain the water equilibrium throughout the meat, water moves from the centre to the surface and then evaporates again. Throughout the process, hygienic conditions are of the highest importance.

Drying biltong is something of an art, and there is no consensus on ideal drying conditions. Higher drying temperatures help to dry out the meat faster, possibly reducing your production expenses. Lower temperatures can help to produce a more consistent product and prevents "case hardening", a situation where a rapidly dried surface layer prevents further drying. Either case hardening or long drying times can increase the risk that the meat will spoil due to bacterial or fungal growth. With care and good quality meat, the risk can be minimised and a range of temperatures and drying times may produce a good product. A temperature of 22-24 °C for 24 hours and 30-33 °C for a further period of two to four days is one formula that is used.

Choosing the right equipment is the first concern. Biltong may be dried either using dehumidifier equipment or in by heating in a drying cabinet or drying room. The ideal solution will ensure that moisture is drawn out at a controlled rate and that the moisture-laden air is exhausted from the space where the meat is kept. As an air technology leader, CFW has the necessary expertise and experience to design or select and install the necessary fans.