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Making Traditional South African Biltong Part 1 of 2

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Published on Oct 20, 2010

Biltong is the perfect survival food, it can be made with no energy inputs and only requires lean meat and some very basic and easy to store ingredients.

Biltong differs from jerky in two distinct ways:

1. The meat used in biltong can be much thicker; typically biltong meat is cut in strips approx 1 inch wide - but can be thicker. Jerky is normally very thin meat.

2. The vinegar and salt in biltong, together with the drying process, cures the meat as well as adding texture and flavor. Jerky is traditionally dried without vinegar.

In this project we experiment with the difference between traditional drying and using a dehydrator on a very low setting.

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