Biltong

Name: Biltong
Yield: 80.00 g
Cuisine: South Africa
Ingredients: 65.00 g 牛肉（silverside、topside）或野味（kudu、springbok、ostrich）切成厚条，醋腌（醋中的乙酸开始使蛋白质变性并抑制细菌——不同于肉干以大量盐腌制；这种厚条是“反肉干”——外层厚且色深，内部湿润呈红色，像内部仍为嫩煎的牛肉）; 5.00 g Whole coriander seeds, black pepper and salt (coriander = the single most defining spice of South African food — in biltong, boerewors, sosaties and potjiekos; Voortrekkers planted coriander wherever they settled); 0.00 ml 醋和红糖腌制并室温风干2–5天（Karoo半干旱风和低湿度 = 天然风干环境；原始Voortrekker马车储备技术）

探索来自South Africa的Biltong：食材、营养成分、每份199卡路里及其文化起源。

Biltong — South Africa

Biltong: Dried cured meat, air-dried with vinegar and spices, known for its unique flavor and enjoyed as a snack.

美食: Biltong

65.00 g 牛肉（silverside、topside）或野味（kudu、springbok、ostrich）切成厚条，醋腌（醋中的乙酸开始使蛋白质变性并抑制细菌——不同于肉干以大量盐腌制；这种厚条是“反肉干”——外层厚且色深，内部湿润呈红色，像内部仍为嫩煎的牛肉）
5.00 g Whole coriander seeds, black pepper and salt (coriander = the single most defining spice of South African food — in biltong, boerewors, sosaties and potjiekos; Voortrekkers planted coriander wherever they settled)
0.00 ml 醋和红糖腌制并室温风干2–5天（Karoo半干旱风和低湿度 = 天然风干环境；原始Voortrekker马车储备技术）