Biltong biltong was made during the cold winters of the South African Highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavor and dark colour. Heat has only been introduced into the process in recent years, and traditional biltong makers maintain that heat makes for an inferior end result. Due to increased risk of bacterial and fungal growth, the heated method, such
Montreal-style smoked meat Montreal-style smoked meat Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Montreal (French: "smoked meat"; sometimes "viande fumée"), is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week, and is then hot smoked to cook through, and finally steamed to completion. Although the preparation method may be similar to New York pastrami, Montreal smoked meat is cured in seasoning with more cracked peppercorns and savory flavourings, such as coriander, garlic, and mustard seeds, and significantly less sugar. The recipe