4 ms·
Kind of curious how much this may correlate to the fact that we don't dry age meat nearly as much as in times past.
by tracker1 4y ago
Kind of curious how much this may correlate to the fact that we don't dry age meat nearly as much as in times past.
- animal531 4y agoHere in South Africa we have a thing called biltong which is basically thick slabs of meat that are cured and marinaded for 24 hours or so, then it's hung up to dry for about a week, depending on the size/dryness that you want. Overall it's a huge industry.