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
Meat Is Murder (book) through the horror of the subject of cannibalism are "argued persuasively". Reviews reprinted at the book's publisher's site include "Total Film", which calls Brottman's work, "worryingly exhaustive, [and] hungrily informed," and "Terrorizer" which writes that the book is "an informed study of both cultural and cinematic cannibalism... [which] combines meticulous research with a fascinating insight into the origins of cannibalism, infamous real-life perpetrators and the celluloid treatment of the subject." "Film Review" labeled the book, "An excellent study of cannibal culture." Meat Is Murder (book) Meat Is Murder: An Illustrated Guide To Cannibal Culture is a book originally published in