Can I eat biltong raw? The science behind safe consumption

December 9, 2025 •

4 min read

Unlike beef jerky, biltong is not cooked or smoked but is cured and air-dried, which is a process rooted in food science and tradition. This leads many to question: can I eat biltong raw without worry? This article explores the food preservation methods that make this unique snack safe for consumption.

Quick Summary

Biltong is safe to eat without being cooked due to a natural preservation process involving vinegar and salt, followed by air-drying. The curing and drying create an inhospitable environment for harmful bacteria, turning raw meat into a safe, protein-rich delicacy.

Key Points

Curing, not Cooking: Biltong is air-dried and cured with vinegar and salt, not cooked with heat, which is the key to its safety and texture.
Preservation Science: The vinegar and salt create an acidic, low-moisture environment that inhibits harmful bacterial growth, making the meat safe for consumption.
Homemade Caution: When making biltong at home, strict hygiene, a controlled drying environment (like a biltong box), and proper curing techniques are essential to prevent foodborne illness.
High Sodium Warning: Most biltong is high in sodium, so it should be eaten in moderation as part of a balanced diet, particularly for those monitoring blood pressure.
Pregnancy Precaution: Pregnant women are advised to avoid biltong due to a small but present risk of Listeria bacterial contamination, which can be dangerous during pregnancy.
Biltong vs. Jerky: Biltong is air-dried in thick strips, resulting in a more tender, savoury product, while jerky is heat-dried in thin strips and is often sweeter and chewier.

Biltong is a traditional South African delicacy made from strips of cured and air-dried meat, most commonly beef. While it is never cooked with heat, the process of preserving the meat makes it safe to eat directly. The concern over eating 'raw' meat is valid, but the food science behind biltong's preparation effectively mitigates the risks of foodborne illnesses. Understanding this unique process is key to appreciating this savory snack.

The Food Science of Biltong's Safety

The safety of biltong comes from a controlled, multi-step process that eliminates harmful bacteria and creates a shelf-stable product. This contrasts sharply with simply eating uncooked meat.

Curing, not Cooking

Unlike jerky, which is cooked at low temperatures to dehydrate and preserve it, biltong is strictly air-dried. This slower, no-heat method maintains the meat's natural properties and results in a more tender texture. The key to its preservation is the curing stage before drying. Meat is marinated in a solution of vinegar, salt, and spices, which are potent antimicrobial agents. The vinegar creates an acidic environment with a pH below 4.6, which inhibits the growth of bacteria like Clostridium botulinum, the cause of botulism. Salt further inhibits bacteria by drawing moisture out of the meat cells through osmosis. Finally, the slow air-drying process in a ventilated space removes the remaining moisture, making it difficult for microorganisms to survive and multiply.

The Role of Ingredients

The traditional ingredients used in biltong production are not just for flavour; they are crucial for food safety. The antimicrobial properties of salt and vinegar are well-documented, but even the spices play a role. Coriander, a signature spice in biltong, has been shown to have antimicrobial effects against certain bacterial strains. This combination of natural ingredients provides a powerful, multi-layered defense against spoilage and pathogens, which has been relied upon for centuries as a preservation method.

Biltong vs. Jerky: A Comparison of Preparation and Safety

While both are dried meat snacks, the differences in how biltong and jerky are made are fundamental to their safety and final product. Here's a quick comparison:


Feature	Biltong	Jerky
Origin	South Africa	North America
Preparation	Marinated in vinegar and spices, then air-dried as whole cuts or thick strips	Sliced thinly, marinated in sugary sauces, and cooked or dehydrated with heat
Use of Heat	No heat is applied during the drying process	Cooked at low temperatures to dehydrate and preserve
Texture	Tender, moist, and meaty due to air-drying from the outside-in	Chewy and drier due to the cooking and dehydration process
Ingredients	Simple ingredients: meat, vinegar, salt, coriander, and pepper	Often includes high levels of sugar, preservatives, and artificial flavourings
Safety Mechanism	Curing with vinegar and salt, plus air-drying	Heating to a temperature of at least 71°C (160°F) kills bacteria

Potential Health Risks and Moderation

For the general population, commercially prepared biltong from reputable sources is safe. However, eating too much can carry some risks, primarily due to its high sodium content. Excessive sodium intake is linked to increased blood pressure and other cardiovascular issues. Quality commercial producers often create biltong with less salt and no nitrates, but it is wise to be mindful of portion sizes. It is always best to incorporate biltong as a moderate part of a balanced diet that also includes fresh, unprocessed foods.

Considerations for Home-made Biltong

Making biltong at home requires strict attention to food hygiene and using a controlled drying environment. Homemade biltong can be riskier than commercially produced versions if proper precautions are not taken. For example, some studies suggest that dried cured meats can be contaminated with mycotoxins produced by fungi if not made and stored correctly.

Crucial steps for home biltong makers include:

Using fresh, high-quality meat from a reputable butcher.
Ensuring a proper curing process with the correct ratio of salt and vinegar.
Drying the meat in a controlled, well-ventilated environment, like a biltong box with a fan.
Maintaining cleanliness of all equipment to prevent cross-contamination.
Following proper storage techniques for the finished product.

Specific Consumer Groups: Pregnancy and Children

While generally safe, pregnant women should avoid biltong due to the risk of bacterial contamination from Listeria monocytogenes. Pregnancy weakens the immune system, making it more difficult to fight off such infections, which can be dangerous for both the mother and unborn child.

For children, biltong can be a healthy, protein-rich snack, but it should be cut into small, manageable pieces to prevent choking. Due to its high salt content, it should also be given in moderation as part of a balanced diet.

Conclusion

In short, you can eat biltong raw, but the term 'raw' can be misleading. Biltong is not simply uncooked meat; it is a meticulously cured and air-dried product. The combination of salt, vinegar, spices, and proper drying techniques renders the meat safe for consumption, preserving its nutrients and delivering a rich, savoury flavour profile. The key to enjoying biltong safely lies in trusting reputable commercial producers or following strict hygiene and curing procedures if making it at home. This age-old preservation method transforms a simple strip of beef into a safe, delicious, and culturally significant snack.

Final Thoughts on Safety and Enjoyment

Enjoying biltong is a matter of understanding its process and respecting the tradition. It is a world away from unsafe raw meat, relying on time-honored techniques for safety. Whether purchased from a trusted supplier or made with care at home, biltong offers a satisfying snack that is a testament to the power of natural food preservation. As with any food, moderation is key to a healthy diet, but the core preparation of this South African favorite has long proven its safety and deliciousness. You can learn more about the food science behind biltong's safety at Food Consulting Services.

Frequently Asked Questions

Biltong is made from raw meat, but the curing and air-drying process fundamentally changes it. It's preserved, not cooked, which is why it is safe to eat without further preparation.

The safety of biltong comes from its curing process. Marinating the meat in vinegar and salt lowers the pH and moisture content, creating an inhospitable environment for bacteria to grow. The subsequent air-drying further reduces moisture, preventing microbial spoilage.

The main difference is the drying method. Biltong is air-dried over several days without heat, typically as a whole piece of meat. Jerky is cooked at low temperatures to dehydrate thin strips of meat.

Commercially produced biltong from reputable sources is generally very safe. However, risks increase with homemade biltong that is prepared without strict hygiene or in uncontrolled drying environments. Pathogenic bacteria like E. coli or Salmonella could contaminate improperly made biltong.

No, it is advised that pregnant women avoid biltong. This is due to the small risk of Listeria bacterial contamination, which can cause listeriosis, a serious illness for those with weakened immune systems like pregnant women.

Biltong can be a healthy snack for children, but it should be given in moderation due to its high salt content. It should also be cut into small, easy-to-chew pieces to prevent choking hazards.

Yes, biltong can be a high-protein treat for dogs, but you should only give them biltong specifically made for pets. Human-grade biltong is often too high in salt and spices for dogs.

Sliced biltong should be stored in the fridge in a paper bag to allow it to 'breathe' and be consumed within a few days. For longer storage, it can be frozen. Whole pieces can also be frozen, wrapped in paper to retain freshness.

Yes, the World Health Organization classifies biltong as a processed meat because it has been transformed through curing and preservation techniques. Healthline advises moderation in consumption due to potential risks associated with processed meat.