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Biltong or beef jerky?
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Drying meat is one of the oldest and most traditional ways of preservation of mankind. Many cultures around the world have methods and recipes for drying a wide variety of meats with the addition of salt and spices. In the past, this was mostly done for the necessary need to make the perishable meat last longer.
On the American continent, the Quechua Indians already dried the meat of their cattle (here origin of the word from “Ch’arki” – dried meat) . This has developed into a very popular product, especially in the USA; the so-called beef jerky. In southern Africa, especially in Namibia, “biltong” has a long tradition and tastes more natural compared to beef jerky because it contains fewer additives.
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