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
Smoked meat soon found that the absorbed smoke acted as a preservative. Perhaps the most famous "smokers of meat" were the Caribbean natives who smoked it on a rack over a smoky fire, a setup they called "barbacoa" (one possible etymological origin of barbecue). Country Ham is the United States version of a dry cured ham (other dry cured hams include Italy's Prosciutto, and Spain's Serrano). Most country hams are smoked at the end of the curing process (often with hickory wood). Most Country Hams are aged 90 days or longer to achieve a flavor profile. Famous among early smokers of meat