So, pertinent to this post: Why fish on Fridays? What makes fish so different from meat and poultry? These questions will be addressed from both historical and scientific views.
Biltong originated in South Africa where it was a food of choice on long journeys for indigenous people as well as later settlers: it was shelf (or saddlebag) stable, lightweight, and didn’t need any preparation to be enjoyed.
It’s terrific because labels bearing claims such as “all-natural” must receive approval from the USDA before they enter commerce.
I believe finding an easy, well-written recipe, a little instruction from a friend or the inter-web, and the willingness to try something different can lead to a new favorite dish that might not just be hearty, but also liver-y, tripe-y, etc.
So with all seriousness, thank you, Iowa pig farmers, for your tireless devotion to your herds. Thank you for raising your animals with care and respect. Without properly raised animals, high-quality meats enjoyed the world-over could not be attained.
Without the help of proteins and starches found in binders and extenders, a ball of ground meat will be a dry, crumbly mess.
A good trick for remembering the difference between white and red fibers is the picture image of a white rabbit and a red ox.