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  2. Biltong - Wikipedia

    en.wikipedia.org/wiki/Biltong

    It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least 71 °C (160 °F).

  3. Dried meat - Wikipedia

    en.wikipedia.org/wiki/Dried_meat

    Cecina, lightly smoked, dried, and salted meat from northwestern Spain (Asturias, León, Cantabria), Cuba, Nicaragua and Mexico. Charqui, made from llama or alpaca, in South America. [4] Chipped beef, partially dried beef sold in small, thin, flexible leaves in jars or plastic packets. Droëwors, from South Africa, dried sausage

  4. Chipped beef - Wikipedia

    en.wikipedia.org/wiki/Chipped_beef

    Chipped beef is a form of pressed, salted and dried beef that has been sliced into thin pieces. Some makers smoke the dried beef for more flavor. The modern product consists of small, thin, flexible leaves of partially dried beef , generally sold compressed together in jars or flat in plastic packets.

  5. Off the Grid: Sally breaks down USA TODAY's daily crossword ...

    www.aol.com/off-grid-sally-breaks-down-050018416...

    Explore daily insights on the USA TODAY crossword puzzle by Sally Hoelscher. Uncover expert takes and answers in our crossword blog.

  6. Kilishi - Wikipedia

    en.wikipedia.org/wiki/Kilishi

    The resulting product is left to dry for a few hours in the sun and then roasted for a few minutes over high heat. There are significant variations in preparation methods across the region. [ 2 ] Kilishi was born out of necessity, to preserve meat for longer as the lean meat supplies protein enough for merchants traveling through the Sahara for ...

  7. Bündnerfleisch - Wikipedia

    en.wikipedia.org/wiki/Bündnerfleisch

    The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with salt, sugar and assorted spices. The initial curing process, lasting 3–5 weeks, takes place in sealed containers stored at a temperature close to freezing point.

  8. Swiss sausages and cured meats - Wikipedia

    en.wikipedia.org/wiki/Swiss_sausages_and_cured_meats

    Production of dried meat in the Grisons. Sausages and cured meats are widely consumed in Switzerland. Meat in general is consumed on a daily basis, pork being particularly ubiquitous in Swiss cuisine. Preserving meat by smoking it or by adding salt has been done for millennia in Switzerland.

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!