Australia’s vast landscapes and extreme climate conditions make traditional meat preservation techniques not just practical, but essential for rural communities. Beef jerky and biltong represent two time-tested methods perfectly suited to our harsh, dry conditions – from the scorching Outback to humid coastal regions where traditional preservation can be challenging.
These ancient techniques transform fresh beef into nutrient-dense, shelf-stable protein that requires no refrigeration and can withstand Australia’s temperature extremes. Whether you’re mustering cattle on a remote station, embarking on extended camping trips, or simply wanting to preserve excess meat from your home-kill operation, mastering jerky and biltong production provides food security and reduces waste.
Both methods work exceptionally well in Australia’s predominantly dry climate, though each offers distinct advantages. Jerky delivers concentrated flavour with a chewy texture, whilst biltong provides a more tender result with subtle spicing that showcases quality beef. Understanding when and how to use each technique ensures successful preservation regardless of your location or equipment availability.
Jerky vs Biltong: Understanding the Key Differences
Beef Jerky Characteristics
Traditional jerky involves cutting meat with the grain into thin strips, marinating in salt-based solutions with spices, then drying at controlled temperatures. The process creates a chewy, intensely flavoured product with excellent keeping qualities. Jerky typically requires lower temperatures (60-70°C) and active air circulation for safe, consistent results.
The marinade process allows deep flavour penetration whilst the salt content ensures food safety through moisture reduction and bacterial inhibition. Jerky works particularly well with leaner cuts like topside, eye of round, or silverside that benefit from tenderising marinades.
Biltong Characteristics
Biltong follows a different approach, cutting meat both with and against the grain into thicker strips. The meat receives a simple coating of coarse salt, black pepper, and coriander before air-drying at ambient temperatures. This gentler process preserves more of the meat’s natural texture and flavour whilst creating a tender, easily chewed final product.
The South African-inspired technique relies on proper air circulation and low humidity rather than heat, making it ideal for Australia’s dry inland conditions. Biltong traditionally uses thicker cuts that dry more slowly, developing complex flavours through natural enzymatic processes.
Climate and Regional Considerations
Dry Inland Regions: Both methods excel in low-humidity environments found across much of inland Australia. Natural air-drying works exceptionally well when relative humidity stays below 60%.
Coastal and Humid Areas: Higher humidity levels favour jerky production using dehydrators or controlled drying environments. Biltong requires additional precautions and potentially artificial drying assistance in humid conditions.
Temperature Considerations: Jerky tolerates temperature variations better due to controlled drying processes, whilst biltong performs best in consistent, moderate temperatures between 15-25°C.
Essential Equipment for Australian Conditions
Dehydrator Options
Electric Food Dehydrators: Purpose-built units offer precise temperature control and consistent air circulation. Models with adjustable temperature settings between 35-70°C work well for both jerky and biltong production. Expect to invest $150-400 for quality units suitable for regular use.
Oven Drying: Standard ovens can produce jerky when set to lowest temperatures (usually 50-70°C) with the door slightly ajar for air circulation. This method works better for jerky than biltong due to higher temperatures involved.
Traditional and DIY Drying Setups
Biltong Box Construction: Simple wooden boxes with ventilation holes, light bulbs for gentle heat, and hanging rods create ideal biltong environments. Dimensions around 60cm x 40cm x 80cm accommodate family-sized batches whilst maintaining proper air circulation.
Solar Drying Frames: Screen-covered frames with reflective surfaces harness Australia’s abundant sunshine for chemical-free drying. These work exceptionally well in dry inland regions but require protection from flies and dust.
Smoker Adaptations: Existing smokers can produce jerky when operated at low temperatures with minimal smoke wood. Cold-smoking techniques work particularly well for flavour development without excessive heat.
Climate Control Considerations
Humidity Monitoring: Digital hygrometers help track humidity levels, particularly important for biltong production. Maintain below 60% relative humidity for optimal results.
Air Circulation: Small computer fans or similar devices improve air movement in DIY setups. Proper airflow prevents moisture accumulation and ensures even drying.
Temperature Monitoring: Accurate thermometers ensure safe drying temperatures whilst preventing overcooking. Wireless units allow monitoring without opening drying chambers.
Step-by-Step Jerky Production
Meat Selection and Preparation
Choose Quality Beef: Select lean cuts with minimal visible fat. Topside, eye of round, silverside, and rump work exceptionally well. Fat doesn’t preserve well and can become rancid, so trim aggressively.
Cutting Technique: Slice meat 6-8mm thick, cutting with the grain for traditional chewy texture. Partially freezing meat for 1-2 hours makes slicing easier and more consistent. Sharp knives are essential for clean cuts that dry evenly.
Weight Calculations: Plan for approximately 75% weight loss during drying. 1kg fresh meat yields roughly 250g finished jerky.
Traditional Australian Jerky Marinade
Base Ingredients (for 1kg meat):
- 60ml soy sauce
- 30ml Worcestershire sauce
- 15ml liquid smoke (optional)
- 10g salt
- 5g black pepper
- 5g garlic powder
- 5g onion powder
- 2g cayenne pepper (adjust to taste)
Preparation Method:
- Combine all liquid ingredients in a large bowl
- Add spices and whisk thoroughly
- Add meat strips and massage marinade into all surfaces
- Cover and refrigerate 4-24 hours, turning occasionally
- Longer marinating improves flavour penetration and tenderness
Drying Process
Dehydrator Method:
- Remove meat from marinade and pat dry with paper towels
- Arrange strips on dehydrator trays without overlapping
- Set temperature to 65°C
- Dry for 4-8 hours, checking every 2 hours
- Jerky is ready when it cracks when bent but doesn’t break
Oven Method:
- Preheat oven to lowest setting (usually 50-70°C)
- Line baking sheets with parchment paper
- Arrange meat strips without touching
- Prop oven door slightly open for air circulation
- Dry for 3-6 hours, rotating trays every hour
Testing for Doneness: Properly dried jerky should crack when bent but not snap completely. It should feel dry to touch with no moisture beading when squeezed. Internal temperature should reach 60°C during processing for food safety.
Step-by-Step Biltong Production
Traditional Biltong Preparation
Meat Selection: Use quality beef cuts like topside, silverside, or rump. Biltong works well with slightly fattier cuts than jerky, as the gentle drying process preserves more natural moisture.
Cutting Technique: Cut meat into strips 2-3cm thick, following natural muscle grain. Strips can be 15-30cm long depending on drying space. Thicker cuts develop better flavour but require longer drying times.
Traditional Biltong Spice Mix
Ingredients (for 1kg meat):
- 30g coarse salt
- 10g coarsely ground black pepper
- 10g ground coriander seed
- 5ml white vinegar (optional, for tenderising)
Application Method:
- Pat meat completely dry with clean towels
- Brush lightly with vinegar if using
- Coat all surfaces generously with spice mixture
- Massage spices into meat, ensuring complete coverage
- Allow to rest 30 minutes before hanging
Air Drying Setup
Hanging Preparation: Use clean stainless steel hooks or food-grade string to hang meat strips. Ensure pieces don’t touch each other and maintain at least 2cm spacing for proper air circulation.
Ideal Conditions:
- Temperature: 15-25°C
- Humidity: Below 60%
- Good air circulation without direct drafts
- Protection from insects and dust
- Darkness or indirect light
Drying Timeline:
- Thin strips (2cm): 3-5 days
- Medium strips (2.5cm): 5-7 days
- Thick strips (3cm): 7-10 days
Testing for Readiness: Biltong should feel firm but yield slightly to pressure. The exterior should appear dark and dry whilst the centre remains slightly soft. Properly dried biltong won’t leave moisture on your fingers when squeezed.
Storage and Shelf Life Considerations
Immediate Storage
Cooling Period: Allow freshly dried meat to cool completely before storage. Warm jerky or biltong can create condensation in containers, promoting spoilage.
Initial Conditioning: Store in breathable containers like paper bags for the first 24-48 hours. This allows any remaining moisture to equalise throughout the product.
Long-Term Storage Methods
Airtight Containers: Glass jars, vacuum-sealed bags, or quality plastic containers work well for long-term storage. Remove as much air as possible to prevent oxidation.
Vacuum Sealing: Professional vacuum sealing extends shelf life significantly. Portion into meal-sized packages for convenience.
Freezer Storage: Both jerky and biltong freeze well for extended storage. Wrap portions individually to prevent freezer burn.
Shelf Life Expectations
Room Temperature Storage:
- Jerky: 2-3 months in airtight containers
- Biltong: 4-6 weeks in breathable containers
Refrigerated Storage:
- Both products: 6-12 months when properly sealed
Frozen Storage:
- Both products: 12-18 months with minimal quality loss
Quality Indicators
Good Quality Signs:
- Consistent colour throughout
- Pleasant, concentrated meat aroma
- Appropriate texture (chewy for jerky, tender for biltong)
- No visible moisture or oil separation
Spoilage Warning Signs:
- Mould growth (fuzzy patches)
- Off odours or rancid smells
- Unusual discolouration
- Slimy or sticky surfaces
- Excessive softness or moisture
Regional Variations and Climate Adaptations
Dry Inland Australia (Outback, Central Regions)
Advantages: Low humidity and warm temperatures create ideal natural drying conditions. Biltong production often succeeds with minimal equipment.
Considerations: Extreme temperatures may require shaded drying areas. Dust protection becomes critical in windy conditions. Solar drying works exceptionally well with proper setup.
Timing: Best results during cooler months (March-September) when temperatures remain moderate and humidity stays low.
Coastal and High Humidity Regions
Challenges: Higher humidity levels slow drying and increase spoilage risk. Natural air-drying becomes less reliable, particularly during summer months.
Adaptations: Electric dehydrators become essential equipment. Biltong boxes with controlled humidity work better than open-air drying. Consider adding desiccant packets to storage containers.
Seasonal Considerations: Winter months often provide better conditions. Avoid drying during high humidity periods or rainy seasons.
Tropical Northern Australia
Specific Challenges: Year-round high humidity and temperatures create difficult conditions for traditional drying methods.
Solutions: Controlled environment drying becomes necessary. Air conditioning helps reduce ambient humidity. Consider smaller batch sizes for faster processing.
Equipment Recommendations: Invest in quality dehydrators with precise temperature control. Vacuum sealing becomes more important for storage longevity.
Critical Safety and Hygiene Guidelines
Pre-Processing Safety
Meat Handling: Maintain cold chain from slaughter to processing. Keep meat below 4°C until ready to prepare. Use separate cutting boards and knives for raw meat processing.
Workspace Hygiene: Sanitise all surfaces, equipment, and utensils with food-safe cleaners. Wash hands frequently and wear clean aprons or clothing.
Cross-Contamination Prevention: Keep raw and processed meat separate. Use different containers for marinating and storage.
Processing Safety Standards
Temperature Control: Monitor drying temperatures carefully. Jerky requires reaching 60°C internal temperature during processing for pathogen elimination.
Time Management: Don’t exceed safe processing times. Complete drying within recommended timeframes to prevent bacterial growth.
pH Considerations: Marinades with acidic components (vinegar, citrus) help create hostile environments for harmful bacteria.
Storage Safety Protocols
Moisture Control: Ensure products are thoroughly dried before storage. Any residual moisture can support bacterial or mould growth.
Container Sterilisation: Clean and sterilise all storage containers before use. Consider using oxygen absorber packets for long-term storage.
Regular Inspection: Check stored products regularly for signs of spoilage. Remove any questionable pieces immediately to prevent contamination spread.
Australian Regulatory Considerations
Home Processing: Current Australian food safety guidelines permit home processing for personal consumption. Commercial sales require appropriate licensing and facility certification.
Game Meat Processing: Wild game requires additional care due to potential parasites and diseases. Consider professional processing for valuable game species.
Transport and Sharing: When transporting processed meat, maintain appropriate temperatures and use clean containers. Be mindful of quarantine restrictions between states.
Maximising Success in Australian Conditions
Successful jerky and biltong production in Australia requires understanding our unique climate challenges and adapting traditional techniques accordingly. Start with small batches to perfect your methods before scaling up production. Keep detailed records of timing, weather conditions, and results to refine your techniques.
Quality meat selection makes the difference between acceptable and outstanding results. Build relationships with local butchers or processors who understand your requirements. Consider processing home-raised livestock during optimal weather conditions for best results.
Both preservation methods connect us to Australia’s pioneering heritage whilst providing practical solutions for modern rural life. Whether you’re preserving surplus meat from mustering operations, creating portable nutrition for extended trips, or simply enjoying the satisfaction of traditional food production, mastering these techniques ensures you’ll never waste quality protein again.
The investment in proper equipment and technique development pays dividends through years of successful preservation, reduced food waste, and the security of knowing you can maintain nutrition independence regardless of distance from town or seasonal conditions.
