Making Biltong

                  Welcome back to my blog!
Today in hurumanu 3 we did some experiment .We are  making  a biltong ,its a food that you have to put in a cold and dry place for 3-4 day.

Ingredients :
*You will need a salt so the meat can dry more quickly and it can also remove bacteria or spores .
*Sugar dehydrates, while it also helps retain moisture throughout processing and storage  

Material:
*String so you can place it somewhere cold and dry.
*Sharp knife to cut it.
*Non metallic container to put the meat.

Steps:

1. Wash your hands.

2. Using a sharp knife,Following the grain of the meat,cut the biltong 1 inch (2.5 cm)thick lengths and place it on a non metallic container.

3. Grab a pinch of salt and sugar and combine and Sprinkle it on the meat. rub everything in thoroughly whilst turning the meat with your hands.

     4.Add a hook to the meat  and put it outside or somewhere cool and dry. 

     5.Leave it there for 3-4 days, and make sure to check it every day and test it if it's OK or cooked. 

6.Cut it to pieces if it’s done.

The picture of us making the biltong.

Result:

After 3 days the biltong went really dry which is good.

*The meat was very dry because of the salt but why does the salt dry the meat.The salt dries the meat because when you rub the salt  to the meat it removes the moisture and it creates concentration which is present in a high proportion relative to other substances. That's why the meat dries because the moisture was getting remove and it makes concentration.

It smell like:
Rotten tuna,fish food,dog food,mashed potato.

What it look like:
Bark(because of the colour),Seaweed.

What i hear:
Crack(When you half it).

What it taste like:
Salty,No flavor,Sun flower seed.

Photo of the dried biltong.


Thank you  for reading my blog.I hope you like it!