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
Horse meat minor compared to pork, beef, and lamb. Smoked/cured horse meat is widely available as a cold cut under the name "hamburgerkött" (literally "hamburgermeat"). It tends to be very thinly sliced and fairly salty, slightly reminiscent of deli-style ham and, as a packaged meat, may list horsemeat (as "hästkött") as its primary ingredient. Several varieties of smoked sausages made from horse meat including "Gustafskorv" are also quite popular, especially in the province of Dalarna, where it is made. It is similar to salami or "metworst" and is used as an alternative to them on sandwiches. It is also possible to order