Jerky, Biltong, Droëwors and Dried Meat

Dried meat spans heat-treated strips, vinegar-and-spice cured whole-muscle pieces, dried sausages and many regional foods. Shared moisture removal does not create one universal recipe.

Species, cut, thickness, fat, comminution, salt and pretreatment affect microbial risk and drying rate. Wild game and non-pork species may add parasite or source controls.

Some jerky processes apply validated heat; some traditional products rely on combined cure, acidity and drying. The chosen process must support its own ready-to-eat claim.

Air temperature, humidity, velocity, thickness and load determine surface-to-core gradients. Fast surface drying can conceal a moist centre or produce case-hardening.

Weight loss is a useful process indicator but water activity supports stability decisions. Packaging and storage must match the measured endpoint and remaining hazards.

Keep jerky, biltong, droëwors and named regional products as distinct Atlas records. The bridge compares process science without erasing cultural method or terminology.