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
Whale meat that it would take Nagatachō (i.e. high government) connections to get it. In places such as Norway, Iceland, and Alaska, whale meat may be served without seasoning. However, it can also be cured or marinated, or made into jerky. In Norway, whale meat was a cheap and common food until the 80s. It could be used in many ways but was often cooked in a pot with lid in a little water so that broth was created and then served with potatoes and vegetables, often with flatbrød at the side. The consumption of whale meat by the Inuit people in