DEPARTMENT OF FOOD SCIENCE

AND TECHNOLOGY
College of Agriculture and Food Science
Visayas State University
Visca, Baybay City, Leyte PHILIPPINES

Final Project: Simple Meat Drying Techniques

Laboratory Exercise No. 9

INTRODUCTION

Sun Drying of meat has been present in many cultures over the centuries, it is the most
available resource to extend the shelf life of meat products for future consumption and enhance
flavors. Ingredients may slightly differ from country to country according to their traditional
preference, but the concept is similar.

Drying is lowering the water activity in meat and meat products to reduce water to
reduce the growth of microbes in meat. For the traditional drying of meat, the natural conditions
of sunshine and air circulation are used. The sun drying method is known to have certain
disadvantages, such as exposure to contamination from sources such as dirt, wind, rain,
insects, rodents and birds. But with a lot of creativity, this does not hinder men to be creative
and develop local favorites.

For your final project for this FTec 150 course, you will have the option to process beef
to various traditional products using simple techniques detailed in the instructions. Use what is
available in your household and you are encouraged to be creative and modify your ingredients
and technique.

OBJECTIVES

To demonstrate a simple meat processing technique using basic ingredients and

available equipment at home.

METHODOLOGY

From the product list below, choose one product you deem doable at home. Document your
process using videos or photographs to be submitted along with the laboratory report for your
course final project.
BILTONG/ (South African dried meat usually made of game meat or beef, Sundried)

Ingredients:

Raw Materials (calculated for 1 kg batch)

100% Lean beef (90/10 marbling)

Additives
15 g Common salt 1 tbsp
15 g Sugar, brown 1 tbsp
5g Prague powder, if available ½ tsp

Seasonings
20 g Garlic, minced 5 cloves
5g Anise 1 complete piece
5g Black pepper 1 tsp
5g Chili, red (if preferred) 1 tsp

PROCESSING

CUT Beef into long strips (2-2.5cm thick), remember to cut along the grain.
MIX Raw materials, additives and seasonings with the meat until whole strips
are thoroughly covered
CURE Cure for less than 24 hours
DIP Dip meat pieces into hot water and vinegar (10:1 ratio)
SUNDRY Sundry for a few hours until shell is dry and move to the shade when inside is still
soft and moist. It can be 2-7 days depending how dry you want the product.
EAT This product is eaten as it is or fried in a little oil This is sold in sticks or slices.
Photo Credits: The Boer & Butcher https://www.boerandbutcher.co.za/the-basic-biltong-recipe/
JERKY/ (North American origin, Quick Cook and Sundried Method)

Ingredients:

Raw Materials (calculated for 1 kg batch)

100% Lean beef (90/10 marbling)

Additives
15 g Common salt 1 tbsp
15 g Sugar, brown 1 tbsp
5g Prague powder, if available ½ tsp
Seasonings
20 g Garlic, minced 5 cloves
5g Onion 1 complete piece
5g Black pepper 1 tsp
5g Chili, red (if preferred) 1 tsp
5g Honey 1 tbsp
200 ml Soy sauce ¾ cup
200 ml Worcestershire sauce/ ¾ cup
vinegar

PROCESSING

CUT Beef into long strips (0.5cm thick, 1-2 cm wide and 15-20 cm long),
remember to cut along the grain and remove all adhering fat.
QUICK COOK Fresh meet strips immersed in boiling water until they get superficially white
MIX Raw materials, additives and seasonings with the meat until whole strips
are thoroughly covered
CURE Cure for less than 12 hours
SUNDRY Sundry until the meat is brown and hard usually a day.
EAT This product is eaten as it is or fried in a little oil

Photo Credits: SHTF Preparedness https://www.shtfpreparedness.com/make-delicious-beef-

jerky-ever/

Beef Tapa/ (Filipino origin, Sundried Method)

Ingredients:

Raw Materials (calculated for 1 kg batch)

100% Lean beef (90/10 marbling)

Additives
15 g Common salt 1 tbsp
15 g Sugar, brown 1 tbsp
5g Prague powder, if available ½ tsp
Seasonings
30 g Garlic, minced 6 cloves

PROCESSING

CUT Beef into long strips (¼ inch x ½ inch)

POUND Using the back of a knife, pound the meat to flatten it (at least 3 times)
MIX Raw materials, additives and seasonings with the meat until whole strips
are thoroughly covered
CURE Cure for less than 12 hours
SUNDRY Sundry until the meat is brown and hard usually a day.
EAT This product is eaten as it is or fried in a little oil

Photo Credits: Tara’s Multicultural Table https://tarasmulticulturaltable.com/kulinarya-cookbook-

review-and-tapa-filipino-dried-cured-beef/
Odka/ Qwanta/ Kilishi (East, Central and West African Origin, Dried with Heat Treatment)

Ingredients:

Raw Materials (calculated for 1 kg batch)

100% Lean beef (90/10 marbling)

Additives
15 g Common salt 1 tbsp
5g Sugar, brown ½ tsp
5g Prague powder, if available ½ tsp

Seasonings
100 ml Water ½ cup
50 ml Oil ¼ cup
100 g Flour ½ cup
100 g Peanut butter ½ cup
30 g Garlic, minced 5 cloves
10 g Ginger 1 thumb
5g Black pepper 1 tsp
5g Chili, red (if preferred) 1 tsp

PROCESSING

CUT Beef into long strips and flat (½ in thick)

DRY Semi-dry for around 6 hours
MIX Raw materials, additives and seasonings with the meat until whole strips
are thoroughly covered
ROAST Over charcoal for 3-5 minutes per side
EAT This product is eaten as.

Photo Credits: African Vibes https://www.africanvibes.com/recipes/kilishi-2/