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 Chile, it is used in "charqui". Also in Chile, horse meat became the main source of nutrition for the nomadic indigenous tribes, which promptly switched from a guanaco-based economy to a horse-based one after the horses brought by the Spaniards bred naturally and became feral. This applied specially to the Pampa and Mapuche nations, who became fierce horseman warriors. Similar to the Tatars, they ate raw horse meat and milked their animals. Although not nearly as common as beef meat, horse meat can be readily available in some butcheries throughout the country. It is generally less expensive than beef and