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
Biltong fraction to let out moist air, can dry the meat in approximately four hours. Although oven dried is ready to eat a day or two after preparation, traditional biltong makers still consider slow dried meat to be safer and of superior quality. Biltong differs from jerky in three distinct ways: Biltong is a common product in Southern African butcheries and grocery stores, and can be bought in the form of wide strips (known as "stokkies", meaning "little sticks"). It is also sold in plastic bags, sometimes shrink-wrapped, and may be either finely shredded or sliced as biltong chips. There are