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There are also specialised retailers that sell biltong. These shops may sell biltong as "wet" (moist), "medium" or "dry". Additionally, some customers prefer it with a lot of fat, while others prefer it as lean as possible. Eating 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,[18] and there are cheese spreads[19][20] with biltong flavour. Finely shredded biltong is eaten on slices of bread and in sandwiches.[21][22] Biltong can be used as a teething aid for babies.[23] Biltong is a high-protein food. Often, 200 g of beef are required to make 100 g of biltong, and the process of making biltong preserves most of the protein content. Some biltong can have up to 67% protein content. Worldwide Point of sale display, Spar supermarket in Johannesburg Biltong's popularity has spread to many other countries with large South African populations - Canada, the United Kingdom, Australia, New Zealand, Ireland, the United States, and India. Biltong is also produced within South African expatriate communities across the globe, for example in Germany, Ireland and even South Korea.[24][25] Biltong produced in South Africa may not be imported into Britain, according to rules governing the importation of meat-based products from non-EU countries laid down by HM Customs and Excise and its successor HM Revenue and Customs,[26] thus it is made in the UK. In the United States, biltong is relatively rare as beef jerky has been traditionally the more popular dried meat snack. Within the last five years[when?], biltong has begun a small emergence within the United States, particularly from South African immigrants who have brought their local culture and foods with them. Due to concerns related to the presence of foot-and-mouth disease in South Africa, the United States Department of Agriculture requires a meat inspection ce[27]Preparationclimate. Iceboxes and refrigerators had not been invented yet. Biltong as it is today evolved from the dried meat carried by wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek. The meat was prepared with vinegar and spices then hung to be air-dried for a fortnight during the winter, when the colder temperatures further inhibited bacterial and fungal growth. Once suitably dried the biltong was ready for packing in cloth bags which allowed air circulation to help prevent mould.[citation needed] Traditionally biltong was only made during the cold winter months when the risk of bacterial growth and mould would be at a minimum. Some recipes require the meat to be marinated in a vinegar solution (grape vinegar is traditional but balsamic and cider also work very well) for a few hours, then the vinegar is poured off before the meat is flavoured with salt and spices. The spice mix is sprinkled liberally over the meat and rubbed in. Saltpetre is optional and can be added as an extra preservative (necessary only for wet biltong that is not going to be frozen). The meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer. Other recipes, which were handed down from generation to generation, require the biltong to be left overnight in the vinegar, salt, and spice solution (between 12 and 24 hours).[11] The spice mix traditionally consists of equal amounts of rock salt, whole coriander (slightly roasted), roughly ground black pepper, and brown sugar.[12] The vinegar serves as a primary inhibitor of Clostridium botulinum bacteria, according to WHO (the World Health Organisation),[13] while the salt, coriander, pepper, and cloves all have antimicrobial properties.[14] Drying Biltong quick drying using an electric oven Traditionally biltong was made during the cold winters of the South African Highveld for best results. The cold, dry air typically dried out the biltong much more effectively, and in the best possible food safety environment. Mould and bacterial risk are at a natural minimum, and thicker biltong cuts can be hung to dry slowly for a richer texture, fuller flavor and dark colour. Heat has only been introduced into the process in recent years, and traditional biltong makers maintain that heat makes for an inferior end result. Due to increased risk of bacterial and fungal growth, the heated method, such as that used in cardboard or wooden biltong boxes (urban) or climate-controlled dry rooms (commercial), cannot be used without the addition of nitrates or nitrites (curing salts). Depending on the spices used, a variety of flavours may be produced. Biltong can also be made in colder climates by using an electric lamp to dry the meat, but care must be taken to ventilate, as mould can begin to form on the meat. delek=bolovwas+bt