Biltong Often, 200 g of beef are required to make 100 g of biltong, and the process of making biltong preserves most of the protein content. Some biltong can have up to 67% protein content. Biltong's popularity has spread to many other countries, notably Canada, the United Kingdom, Australia, New Zealand, Ireland and the United States which have large South African populations, and also to India. Biltong is also produced within South African expatriate communities across the globe, for example in Germany, Ireland and even South Korea. Biltong produced in South Africa may not be imported into Britain, according to rules
Montreal-style smoked meat for Montreal steak seasoning is based on the seasoning mixture for Montreal smoked meat. Montreal smoked meat is made with variable-fat brisket, whereas pastrami is more commonly made with the fat-marbled navel/plate cut. Montreal smoked meat is typically served in the form of a light-rye bread sandwich accompanied with yellow mustard. While some Montreal smoked meat is brine-cured like corned beef, with spices applied later, many smoked meat establishments prefer dry-curing directly with salt and spices. The origins of Montreal smoked meat are uncertain and likely unresolvable. Many have laid claims to the creation or introduction of smoked meat into