Biltong is dry cured and not cooked and there are no preservatives. Dry cure means that the Biltong has a soft texture when you chew it. Jerky is saturated with preservatives and then cooked at 160F for 6 hours. You may as well eat a piece of cardboard with some flavor in it. The other big difference is our spices. Our authentic South African spices have 22 components and this gives our Biltong a unique and distinctive taste to that of Beef Jerky.

No, dumbass. The following words should never be taken literally on my site: "always, every, all, everything, nothing," and "never." Actually most of the things I say I hate on my site, I really don't care about strongly in real life. Animals and animal rights for example. I just don't give a shit either way. So why do I say animals are only good for eating? Well, for two reasons. First of all, because they are. See similar questions...

The Biltong Maker is made of a PST which is a food processing approved white plastic/perspex and weighs approximately 2 kilograms. See similar questions...

I have the interview and I find it quite helpful, this is why I recommend others read it also. I don't believe the interview offers specific trading advice or recommends specific parameters for a system. I won't hazard a guess why. If you don't want to post the interview I support you in that decision. I'm not trying to manipulate you in any way, I am using my receiving skills and I sense an issue you may want to explore ... or may not. See similar questions...

After receiving your Biltong, the best way to store it is to keep it in the fridge once you've opened the sealed package. You can store it in a closet, providing the sealed package is unopened, for up to 60 days. It takes about an hour to reach room temperature and soften up. There are no preservatives, so mold can occur. See similar questions...

Although many consumers use the terms interchangeably, GROUND BEEF, according to the nationwide Uniform Retail Meat Identity Standards Code, must be pure beef, ground only from skeletal meat (beef muscle attached to the skeleton) with no variety meats, other meats or ingredients added. Properly, the term hamburger describes the meat when it is cooked. To Top of Page See similar questions...

During the drying process meat loses weight as it loses moisture. The amount of weight loss depends entirely on how "wet" or "dry" the Biltong Lover prefers the end product. For those who prefer Biltong so dry that it flakes into dust when breaking it into portions will experience much greater loss of weight than those preferring it "wet and fatty". This is know as 'MOLD'. Please read through the "MOLD" section in the "HINTS & TIPS" page. See similar questions...

The price is normally R 65.00 per 500 gram. Sometimes we have special pricing so just keep on checking the web shop. R 65.00 converted is +/- US$ 9.43, ? 5.05 or ? 7.39 (as at 01-08-2006). For accurate conversions please refer to the conversion table on the pricing page. See similar questions...

Occasionally, depending on the humidity in your area, the dried Biltong may appear to have a touch of white. This is salt trying to re-hydrate and is safe. You can wipe it off with white vinegar. The biltong sticks come with a piece of non absorbent string through one end. If you prefer dryer biltong, simply hang it in the garage or other ventilated area with a fan blowing on it, until the desired texture is reached. Our biltong is made from one of best grades of beef. See similar questions...

Yes, specify how you want it cut in the comments box on the order form. There is a $10 handling fee for custom cutting. See similar questions...

Thin strips - 24 hours. With the NBT you do not have to dry the meat beforehand, after all that is what the dryer is for! See similar questions...

Media reports about the human form of "mad cow disease," v-CJD, in Europe may cause fear among consumers in the U.S. The risk of acquiring v-CJD from eating beef in the U.S. is extremely low due to the safeguards in place. To date, there has been one probable case of v-CJD identified in a U.S. resident; however, this person had lived in the United Kingdom for an extended period of time before emigrating to the U.S. See similar questions...

Why does my friends copy of "Bad Hair Day" have Al sitting, while mine has a red picture of his face? RUNNING WITH SCISSORS (1999) See similar questions...

Not a Chance! Beef, Poultry, Pork, and Dairy all contain PCB's, While some Seafood contains PCB's, It is still a lean protein that offers Vitamins, mineral and nutrients, NOT found in other proteins. Salmon in Very Low in Saturated Fat, and Cholesterol , and is High in Anti-Oxidants, including Vitamin E, and C, reducing buildup of plaque in your arteries. See similar questions...

Beef is aged to add characteristic flavor and increased tenderness. In the “dry ageing” process, beef is held at temperatures from 34? F to 38? F for 10 days to 6 weeks. See similar questions...

Beef contains high quality protein with all the necessary amino acids to make a complete protein source. Most plant protein sources are missing at least 1 of the essential amino acids. See similar questions...

Each 1/2 liter bottle of Calorad? 2000 AM, Calorad? 2000 PM Beef and Calorad? 2000 PM Fish contains collagen hydrolysate, as the active ingredient. Calorad 2000? Bovine (Beef) Formulation and Calorad AM contains collagen from certified bovine sources (beef). It is taken from the connective tissue of certified Canadian cows (found between the meat and the skin) when the beef is prepared into steaks. Beef calorad has a pleasant lemonade flavor. It is the best choice for folks with joint problems. See similar questions...

To understand "dark cutting beef," it is necessary to understand how the bright red color of beef occurs. At death, the muscle attempts to maintain all normal activities. To do so, it must have energy in the form of ATP. To get ATP, it breaks down glycogen through postmortem glycolysis. A by-product of postmortem glycolysis is lactic acid. Lactic acid builds up in the muscle over a 16 to 24 hour period post-slaughter. A normal level of lactic acid (pH of 5. See similar questions...