Biltong paprika, lemon juice, garlic, bicarbonate of soda, Worcestershire sauce, onion powder, and saltpetre. Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South Africa. However, biltong is most commonly made today from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin, or steaks cut from the hip such as topside or silverside are used. Other cuts can be used, but are not as high in quality. Biltong can also be made from: Traditionally biltong was only made during the cold winter
Smoked meat America with the wave of Jewish immigration from Bessarabia and Romania in the second half of the 19th century; it is similar to roast brisket, a signature dish of the local Jewish cuisine of these regions. Smoked meat, also known as salt beef in London, is cured, spiced, and flavoured in ways similar to corned beef. Difference in meat cut and spicing mean that smoked meat's taste is different from either of these, and even varies among recipes. Smoke meats from the southern United States, also known as Barbecue or BBQ were developed to use the "cheaper" cuts of meats,