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A type of dried meat that is processed in long strips and preserved for consumption in South Africa....

A type of red meat cut from carcasses of cattle that are raised, butchered, and processed for human consumption.

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

Types of food that have been dried to remove most of their natural moisture in order to preserve the food, thus reducing the potential problems which can occur as fresh foods mold or become fermented.

A utensil used for drying and preserving foods by removing most of the natural moisture contained in the food, thus reducing the potential problems with spoilage that occur with fresh foods.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.