A 27-year-old has earned a PhD graduate in food science from Stellenbosch University, with a research-based project on how best to make biltong.
Maxine Jones received her doctorate on Tuesday evening, focused on aspects of biltong processing‚ including the use of standardised drying procedures to dry the meat.
She says her interest in dried meat products was a natural development.
The more I found out about it the more I was like this is what I should do.— Maxine Jones, Phd graduate in food science
She gives a few hints on what you may need to consider to get a tasty result.
The different grades of meat that you use can affect the way it dries.— Maxine Jones, Phd graduate in food science
If you use an A grade meat it is going to dry much better, more evenly dried.— Maxine Jones, Phd graduate in food science
In terms of what you should put in it, the salt is important because it is a preservative, obviously, some pepper because it gives a nice flavour.— Maxine Jones, Phd graduate in food science
With my study, I found that due to the result, vinegar is a must because it gives a nice flavour and helps with the micro stability [shelf-life] of the biltong.— Maxine Jones, Phd graduate in food science
Click on the link below to listen to the full interview...