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
California Cured Fruit Association California Cured Fruit Association The California Cured Fruit Association was formed by plum growers in the Santa Clara Valley, the country's largest center of production, in 1900 to handle distribution of the dried fruit. There were well over three thousand members, which included farmers in other parts of the state. The driving force in the association was its President Hiram Bond who with his brother Elmer Monroe Bond, a New York produce dealer, owned a plum nursery and bank in Santa Clara, California. There were wide swings in the price of prunes depending on time from the harvest. In 1901,