• At present  drying plays only  a minor role in preservation of meat on a commercial scale .
  • However, a few traditional dried meat products still enjoy a niche market in which they are considered delicacies,  and the following products are still being produced commercially.                  

  Jerked beef

  • In South America the dried meat is known as Jerked beef, which is prepared by cutting beef into strips and dried rapidly in the air.


  • In North America the dried product is known as Pemmican, which is made from venison, fish or beef.
  • In this method the meat is smoked before drying and then pulverized and equal amount of fat is added.


  • In South Africa the common dried meat is popularly known as Biltong, which is prepared mainly from beef and also from flesh of game animals (antelope) and sometimes from Zebra and Ostrich.
  • Biltong is not heated during processing or before consumption. It is eaten raw and considered a delicacy.
  • The finest biltong with the best flavour is made from the sirloin strip and the most tender is derived from the fillet.


  • A number of Frigorificos in Uruguay and Brazil the dried meat product is called as Charque, which is prepared by salting and sun drying of the rib less forequarters of beef.
  • Charque keeps well for months under ambient room conditions and is resistant to infestation by insects and growth of moulds.


  • In India especially in Tamil Nadu the dried meat is popularly known as Uppukandam, which is prepared form salted and sun dried mutton and/or goat meat (chevon).


  • In Somalia and other East African countries a sun-dried meat product known as Odka is made of lean beef. Big meat strips are cut and dry salting is usually applied. 
  • Odka is stored by covering with oil and kept in an airtight container, which has a shelf life of more than 12 months.


  • In Ethiopia and other East African countries dried meat manufactured from lean beef is known as Qwanta.


  • In Nigeria and some of the West African countries the dried meat obtained from sliced lean beef, goat meat or lamb is called as Kilishi.


  • In Turkey, Egypt and Armenia salted and dried beef from not too young animals is known as Pastirma.
  • This has a better microbiological stability than biltong.
Last modified: Sunday, 10 April 2011, 12:33 AM