Biltong and Charqui

Abstract

The spoilage of meat is caused by micro-organisms, bacteria, moulds and yeasts. By removing the conditions under which they thrive-moisture and high temperature-preservation can be achieved. These days there are two ways commonly used to preserve meat: cold—refrigeration, and heat-canning. We tend to forget that other methods were used long before cooling, freezing and canning were technical possibilities. These other methods can still be used. Two methods of drying meat are given in this article.