Biltong biltong was made during the cold winters of the South African Highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavor and dark colour. Heat has only been introduced into the process in recent years, and traditional biltong makers maintain that heat makes for an inferior end result. Due to increased risk of bacterial and fungal growth, the heated method, such
Horse meat smoked and boiled, "karta" made from a section of the rectum which is smoked and boiled, and "sur-et" which is kept as dried meat. Salted horse meat sausages called "kazy" are produced as a regional delicacy by the Kazakhs. Generally, Mongols prefer beef and mutton (though during the extremely cold Mongolian winter, some people prefer horse meat due to its low cholesterol). It is kept unfrozen, and traditionally people think horse meat helps warm them up. Other Asian nations import processed horse meat from Mongolia. In the Philippines, horse meat ("lukba", "tapang kabayo", or "kabayo") is a delicacy commonly sold