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While biltong is usually eaten as a snack, it can also be diced up into stews, or added to muffins or pot bread. Biltong-flavoured potato crisps have also been produced, [22] and some cheese spreads [23] [24] have biltong flavour. Finely shredded biltong is eaten on slices of bread and in sandwiches. [25] [26] Biltong can be used as a teething ...
Biltong can be prepared by preserving the raw meat with vinegar, spices, and table salt, without fermentation, followed by drying. Springbok meat may also be used in preparing salami; a study found that the flavour of this salami is better than mutton salami, and feels oilier than salami of beef, horse meat, or mutton. [30]
Scrapple, also known by the Pennsylvania Dutch name Pannhaas (' pan tenderloin ' in English; [3] [2] compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices.
Silverside is a cut of beef from the hindquarter of cattle, just above the leg cut. [1] [2] Called "silverside" in the UK, Ireland, South Africa, Australia and New Zealand, it gets the name because of the "silverwall" on the side of the cut, a long fibrous "skin" of connective tissue which has to be removed as it is too tough to eat.
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