New Zealand Biltong Beef Jerky. When it comes to snacks, nothing is better than beef jerky. However, if you try to go to the store to buy some beef jerky all you will find is jerky with either nitrates, which are horrible for you or soy, which is great if you want to raise your estrogen levels. I had the hardest time finding my own beef jerky, until I decided to make my own. I found something called biltong, which according to my taste buds is the same thing as beef jerky. However biltong is a much better product in my opinion. It is much easier to chew and tastes a lot better. In addition and most importantly it does not contain any nitrates, nitrites, or soy products. It only has less than 1 gram of sugar as well.
Another great benefit of our biltong beef jerky is that the beef comes from New Zealand. When beef comes from New Zealand you can be sure that the cows are grass fed and hormone free.
Each serving of this biltong you get about 15 grams of protein. There are 4 servings per bag. It lasts forever as long as the bag is closed. I use this when I go hiking, long trips, or just when I am in need of a snack.
Sometimes I make an ultimate high protein sandwich. I used hanks high protein peanut butter and layer it with the beef jerky. Gives it a little crunch. On top of that I get about 50 grams of protein in one of my sandwiches. Use this if you want to gain weight.
In addition you can use this for weight loss. It pretty much has zero carbs. This is the perfect snack for fat loss because it will have basically a zero impact on your insulin levels.
Sent: Thursday, May 07, 2015 7:16 AM
To: Protein Factory
Subject: Re: Your Proteinfactory order from March 30, 2015 is complete
By the way this is the best beef jerky I’ve ever had – by far and away.
More Info About Biltong
‘Biltong’ itself originated in South Africa and is meat that has been cured basically through a drying process by spicing it up then hanging the strips of meat until ready to eat. That is not to say that meat preservation is exclusive to South Africans because this is something mankind has pursued since prehistoric times – having discovered that a combination of drying and salting kept the meat edible for months. Then finding that by adding herbs and spices with the salting and done with skill, the meat was not only edible but very tasty as well.
Many different types of meat are used to produce it, beef, game and even ostrich from commercial farms. Basically, the meat is cut into strips, (correctly) sliced along the grain of the muscle or alternatively cut into flat pieces across the grain. The meat is then spiced and left for up to 24 in a tub to allow the spices to ‘marinate’ into the meat. After that it is pierced with a small hook and hung in a drying room until cured/dried. Some prefer the centre a little ‘raw’ others prefer their biltong very dry.
The word biltong is from the Dutch – ‘bil’ meaning rump or buttock of meat and ‘tong’ meaning strip or tongue.
But, having said that ‘Biltong’ originates from South Africa, actually it was the Dutch settler arriving in South Africa in the 17th century who brought in the recipes for dried meats; their preparation involved applying vinegar, then rubbing the strips of meat with a mix of herbs, salts and spices
Southern Africa was a new colony so the need for preserving all foods was pressing. Herds of livestock took a long time to build up, game was abundant but hunting was time consuming. The huge mass of meat had to be brought back, the journeys back from the ‘hunt’ were long and arduous, the climate hot and so salting and drying the sliced up meat solved the problem.
‘Biltong’ as we know it today evolved from the dried meat carried by the Voortrekkers migrating from the Cape Colony needing stocks of durable food as they migrated North-Eastward into the interior of Southern Africa, (known as the Great Trek.) The raw meat was preserved within a day or two and by two weeks had become almost black, dry and fully cured.
Before the presentation of refrigeration, the curing procedure was utilized to protect a wide range of meat in South Africa. However today biltong is most generally produced using meat, basically because of its far reaching accessibility and lower cost with respect to diversion. For finest cuts, sirloin is used or steaks cut from the hip, for instance, topside or silverside. Diverse cuts can be used, however are not as high in quality.
Biltong’s ubiquity has spread to numerous different nations, outstandingly the United Kingdom, Australia and New Zealand which have extensive South African populaces, furthermore to the United States. Biltong is additionally delivered inside South African exile groups over the globe, for instance in Germany and even South Korea.
Biltong delivered in South Africa may not be transported in into Britain, but rather there are numerous South Africans now living in Britain creating a decent item and advertising it effectively through different sites.
Click below to get a 7 pack of beef jerky!