Kia ora bloggers today post is about making biltong beef jerky. So today we made our biltong beef jerky, yay. Making biltong beef jerky was a great experience for science. First, the teacher cut the meat #The wonderful Miss Allan after she finished cutting them we got a piece of meat and put the salt and sugar on both sides. Once we finished we hang it up and put our name on it. Now we have to wait three days for it to dry out then we can try it. Our aim was to preserve meat using salt.
Here are the institutions if you want to make It your self.
Slice the meat into 1 cm thick slices about an inch wide. Place salt on one side of the meat then turn over and do the same. Put at least a pinch of salt on the meat on both sides to make sure it is not too salty. Hang it up in the sun so it can dry. After three days it should be ready.
Sugar is optional
Here is a photo of the biltong beef jerky.
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