Dried meat techniques: Examples from different regions Source FAO Keywords Meat, dried meat, preservation, beef lamb meat, goat meat Country of first practice Brazil, Ethiopia, Nigeria, South Africa, Turkey ID and publishing year 4075 and 2006 Sustainbale Development Goals No poverty, zero hunger, decent work and economic growth and responsable consumption and production Summary dry salting is usually applied instead of Drying meat under natural temperatures, brine salting. After only four to six hours’ humidity and circulation of the air, including sun-drying the large pieces of meat are cut the direct influence of sun rays, is the oldest into smaller strips and cooked in oil. After method of meat preservation. However, this heat treatment, drying is continued, various methods, typical for different and finally, sauces and spices are added. For regions, exist to produce dried meat with or storage, odka is again covered with oil and, without additional treatment. The following when kept in a tightly closed container, it examples of dried meat techniques are part has a shelf-life of more than 12 months. of FAO’s publication: Manual on simple 1.2 Qwanta (Ethiopia and other East methods of meat preservation, which is African countries) mainly intended to disseminate information Qwanta is manufactured from lean muscles on traditional methods of meat preservation of beef which are further sliced into long and addresses aspects of hygienic strips ranging from 20 to 40 cm and are slaughtering under rural conditions in Africa. hung over the wire in the kitchen to dry for 24 to 36 hours. Prior to drying, the Description strips are coated with a sauce containing a 1. Techniques in different parts of the world mixture of salt (25 percent), hot pepper or There are different techniques for drying chilli (50 percent) and aromatic seasoning meat in various parts of the world. substances (25 percent). After air drying, the meat pieces may be further exposed 1.1 Odka (Somalia and other East African to light wood smoke and are then fried in countries) butterfat and dried again to some extent. Odka is basically a sun-dried meat At this stage, the product is ready for product made of lean beef and is of major consumption or storage. importance to nomads in Somalia. In the face of perennial incidence of drought 1.3 Kilishi (Nigeria and other arid or in the Horn of Africa, odka has become semi‑arid zones of West important since it is often prepared from Africa) drought-stricken livestock. However, the Kilishi is a product obtained TECA meat strips cut for drying are bigger, and from sliced lean muscles of TECHNOLOGIES and PRACTICES for SMALL AGRICULTURAL 1/4 PRODUCERS Capacity Development beef, goat meat or lamb and is made on a which takes two to three hours depending large scale under the hot and dry weather on weather conditions and the dimensions conditions prevailing from February to of the product, the slices are finally roasted May. It is produced by the sun- drying thin over a glowing fire for about five minutes. slices of meat. However, recent experience The roasting process helps to enhance indicates that kilishi can also be produced desirable flavour development and to industrially using tray-drying in a warm air inactivate contaminating micro-organisms. oven. Connective tissue and adhering fatty Roasted kilishi is therefore superior in material are trimmed off the meat which flavour to the unroasted version. After is cut with a curved knife into thin slices of roasting, the final moisture content ranges about 0.5 cm thickness, 15 cm length and between 10 to 12 percent. It will decrease as much as 6 cm width. Traditionally, the during storage at room temperature to as slices of meat are spread on papyrus mats low a level of 7 percent. When packaged on elevated platforms or tables in the sun in hermetically sealed, low-density plastic for drying. However, these papyrus mats bags the product remains remarkably stable may lead to hygienic problems, especially at room temperature for a period of about after repeated use. Therefore, easily one year. washable corrosion-free wire nets or plastic Figure 1: Whole strips and flat pieces of dried meat and nets are recommended for horizontal dried meat comminuted to fragments of different sizes for drying. The vertical drying method is also preparing meals recommended in this case. Sun-drying of kilishi could also be improved by the use of solar dryers. These devices will increase the rate of drying of the product and keep insects and dust from the product. In the first stage of drying, which takes two to six hours, the moisture of the meat slices has to be reduced to about 40 to 50 percent. The slices are then put into an infusion containing defatted wet groundnut cake paste or soybean flour as the main component (about 50 percent), and is further composed of water (30 percent), © FAO/TECA garlic (10 percent), bouillon cubes (5 percent), salt (2 percent) and spices such 1.4 Biltong (Southern African countries) as pepper, ginger and onion. The dried Biltong is a well-known salted, dried meat slices of meat should absorb the infusion prepared from beef or antelope meat. Most up to almost three times their weight. After muscles in the carcass may be used, but infusion, the wet product is again exposed the largest is the most suitable. The finest to the sun to dry. Drying at this stage is biltong with the best flavour is made from much faster than at the first stage. When the sirloin strip, and the most tender is the moisture content of the slices has been derived from the fillet. reduced to 20 to 30 percent, a process 2/4 The meat is cut into long strips (1 to 2 cm 1.5 Pastirma (Turkey, Egypt, Armenia) thick) and placed in brine, or dry-salted, Pastirma is salted and dried beef from not which is actually the most popular method. too young animals. In some areas, camel Common salt, preferably coarse salt (1 to meat is also used. The meat is taken from 2 kg for 50 kg of meat), or salt and pepper the hindquarters and is cut into 50 to are the principal ingredients used, although 60 cm long strips with a diameter of not other ingredients such as sugar, coriander, more than 5 cm. The strips are rubbed and aniseed, garlic or other spices are included covered with salt and nitrate. The dosage in some mixtures to improve flavour. of the nitrate in relation to the meat is In most cases, nitrate or nitrite is added to 0.02 percent, that means 2 g of nitrate for achieve a red colour and the typical flavour 10 kg of meat. Several incisions are made in of cured meat. The addition of 0.1 percent the meat to facilitate salt penetration. potassium sorbate to the raw meat is The salted meat strips are arranged in permitted in South Africa as a preservative. piles about 1 m high and kept for one day The salt/spice mixture is rubbed into the at room temperature. They are turned meat by hand, and the salted strips are over, salted again, and stored in piles for then transferred to a suitable container. another day. Thereafter the meat strips are It is recommended that a little vinegar is washed and air-dried for two to three days sprinkled on each firmly packed layer in the in summer and for 15 to 20 days in winter. container. After drying, the strips are piled up again to Biltong is left in the curing brine for several a height of 30 cm and pressed with heavy hours, but not longer than 12 hours weights (approx. 1 tonne) for 12 hours. (otherwise it will be too salty), and then After another drying period of two to three dipped into a mixture of hot water and days, the meat pieces are again pressed for vinegar (approx. 10:1). The biltong is now 12 hours. Finally, the meat is again air-dried ready for sun-drying for one day. Then the for 5 to 10 days. strips are moved into the shade for the After the salting and drying process, the rest of the drying period. The product is entire surface of the meat is covered with usually not smoked, but if it is smoked only a layer (3 to 5 mm thick) of a paste called light cold smoking is recommended, which cemen, which consists of 35 percent freshly takes one to two weeks under sufficient air ground garlic, 20 percent helba, 6 percent circulation. The biltong is ready when the hot red paprika, 2 percent mustard, and inside is soft, moist and red in colour, with a 37 percent water. Helba is used as a binder hard brown outer layer. of the paste; the other ingredients are Biltong is sold in sticks or slices. The spices, but garlic is the most important as usual shelf-life is several months without it is antimycotic. The meat strips covered refrigeration and packaging, but in airtight with cemen are stored in piles for one day, packages, the product stores well for more and thereafter are dried for 5 to 12 days than one year. Biltong is not heated during in a room with good air ventilation, after processing or before consumption. It is which the pastirma is ready for sale. eaten raw and considered a delicacy. Thus, the production of pastirma requires several weeks. However, not much energy 3/4 is required since most of the salting and to squeeze out some surplus moisture and drying is done at room temperature.