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
Smoked meat soon found that the absorbed smoke acted as a preservative. Perhaps the most famous "smokers of meat" were the Caribbean natives who smoked it on a rack over a smoky fire, a setup they called "barbacoa" (one possible etymological origin of barbecue). Country Ham is the United States version of a dry cured ham (other dry cured hams include Italy's Prosciutto, and Spain's Serrano). Most country hams are smoked at the end of the curing process (often with hickory wood). Most Country Hams are aged 90 days or longer to achieve a flavor profile. Famous among early smokers of meat