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Dried meat : Beef jerky et Biltong

Dried meats are becoming an increasingly popular snack on the market. It has a high protein value and is a great source of energy. They are easy to transport and are a versatile food base. They minimise your daily intake of fat and sweets. They are a storehouse of essential nutrients and are very popular as an appetizer or hunger breaker while waiting for a real dish. They can be used as a lunch for sportsmen and women (hikers, climbers, etc.).

What are dried meats?

We can think of it as a food rich in proteins and with a significant nutritional value. It is prepared in several regions around the world. It is therefore important to understand its importance and usefulness. However, the preparation varies from one meat to another (beef jerky, biltong, salmon jerky, vegan jerky, etc.), from one environment to another. Drying meat preserves it and reduces its fat content. Lighter, they become a snack of choice for travellers, hikers, or to replenish energy.

What types of meat are used?

Getting good jerky varies according to the type of meat and also the environment in which it is produced. Different animals are used, most often beef, mutton, turkey, etc. Beef has a high quality of flavour and is a good source of energy. Beef has a high concentration of protein and iron, which are essential for good health. The same applies to other types of meat, each of which has a varied and essential nutritional contribution to good health. The key to having good meat from any animal is to use lean, low-fat meat, such as beef tenderloin.

What is their composition?

For a satisfying experience, we offer you our various certified, quality cured meats, available according to your tastes and preferences. You can check on the packaging whether the production standards or the composition is suitable for you. For 50g of 100% natural Beef Jerky dried meat, you have an average of 32g of protein, 2.4g of salt, 2.1g of fat, 0.14g of iron and calcium, zero carbohydrates, sugar and fibre. All this for an average energy intake of 622Kj. These values are not standard, but they show the potential gain that can be obtained.

How to prepare it?

As there is no standard method of preparation, it is ideal to buy some. Several tasks are carried out before starting the process. In particular, a lean meat must be chosen beforehand, the space dedicated to the work must be prepared, as well as the material (clean cloth, mould, salt, seasoning, etc.). There are three essential steps (with a personal touch) to drying meat. These are the salting of the meat, the seasoning and finally the drying. The process requires time and resources.


As the name suggests, this step involves salting the surfaces of the meat. Place the meat on a board. Apply as much salt as you like to its surface. The amount depends on the size or weight of the meat, but also on how long it has been salted (2 days for 250g and 5 days for 1kg). Turn the meat over to apply the salt to the second surface. Then cut the meat as you wish for the next step.


You can season your meat to your taste, adding your own personal touch. Prepare the ingredients of your choice in advance (chilli, pepper, herbes de Provence, ginger, mustard, pecans, etc.). Spread the tenderloin on a board or pan, sprinkle gently with your ingredients. Turn the meat over and repeat the same pattern. Marinate the meat to allow the spices to penetrate deeply. Finally, wrap the meat in a cloth and tie it up to reduce contact with the air without suffocating the contents.


To dry, make small holes to thread through the meat to secure it high in your cellar. The drying time will depend on the weight and quality of the meat. You have at least 10 days to dry 250g of meat. If you have a refrigerator instead of a cellar, dry the meat in the vegetable tray. Place the meat on a small rack and avoid contact with the vegetables to prevent mould and fungi. You won't have to turn or check the meat regularly. Drying is successful when the meat starts to change colour and harden. It can be left in the refrigerator for more than a month before consumption.

Advantages for hikers, mountaineers

Hiking and mountaineering are energy-intensive activities, even though they help to maintain a good physical condition. They are done over long distances and for several days. It is important to eat well to replenish your energy without slowing down your metabolism. Nothing better than dried meat to ensure your energy intake (in addition to energy and protein bars).
It's an easy lunch for you. It is easy to transport, does not take up any space and does not require any preparation. The food can be kept for the whole period of your activity as long as you don't open the package. It is low in fat, and is very useful for your muscles. Dried meat, a little water and you're ready for the rest of your journey. But don't take too much of it.


Benefits for bikepackers

Bikepacking is a cycling activity that relies heavily on the use of foot muscles. Pedalling for a long distance without a break is hard on the muscles. Occasional hydration helps to invigorate, but does not compensate for energy loss.
You can have a few portions of dried meat without overloading yourself. This snack helps the bikepacker fight fatigue and nourish the muscles.

A daily snack

You can use them as an aperitif or as an appetizer with a fruit juice for your various parties or meetings with friends. At the office, during coffee breaks, during picnics, we accumulate high levels of fat every day by eating all kinds of sweets. This is a nutritional plan that is slowly destroying our health. The consumption of dried meats eliminates any risk of excess fat consumption on a daily basis.
In short, the consumption of dried meats is a quality choice to reduce anarchic eating and without consequent contribution to the body. They are beneficial in all circumstances and preferable to energy drinks or any other product.

Would you like more information on dried meat? See our article "Dried meats: protein for sport, taste for aperitif!"

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