Why Vinegar & Biltong
Ever wondered why vinegar is used in biltong making? In this video, I break down the reasons and science behind one of biltong's most important ingredients—and why I personally use 4% vinegar in this process.
We explore key findings from peer-reviewed research by Karolenko et al. (2020), showing how vinegar helps achieve the USDA-recommended 5-log reduction of Salmonella, even without heat. This is a requirement in the USA, North America.
Whether you're a home biltong maker or looking to sell commercially, this is essential knowledge to keep your product safe, shelf-stable, and delicious.
🔬 Featuring insights from:
Karolenko et al., Microorganisms (2020) – https://pubmed.ncbi.nlm.nih.gov/32466307/
