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
Cured fish However, the production of carcinogenic nitrosamines can be potently inhibited by the use of the antioxidants Vitamin C and the alpha-tocopherol form of Vitamin E during curing. A 2007 study by Columbia University suggests a link between eating cured meats and chronic obstructive pulmonary disease. Nitrites were posited as a possible cause. The use of either compound is carefully regulated. For example, the FDA Code of Federal Regulations states that sodium nitrite may be safely used: "As a color fixative in smoked cured tunafish products so that the level of sodium nitrite does not exceed 10 parts per million (0.001