Making biltongs day 1

Konichiwa friends welcome back to my blog. I hope you have had a great day. Today in science our class has been planning to do a experiment on how to make biltong but we had to hang it up and wait for results, we were given 3 days.

We first learned how to write instructional writing. Our next step was to pop down our recipe. Some of us may have copied and passed recipes from the web. I wanted mine to have that flavor. We were given sugar and salt to place on our stripe of meat. I learned that an adult should be cutting the meat so that we don't get blood poisoned. 

 Ingredients:

*Onion salt
*Sugar

*salt
*Meat

Materials:

* 2 Tissue papers

*Peg
*String

Instructions:

*Get all your equipment.

*Get an adult to cut meat into strips.

*Place meat on tissue paper

*Combine sugar and salt into a mixture.

*Sprinkle a pinch of the mixture onto your stripe of meat.

*Fleep meat over the side and sprinkle mixture on that side.

*Beat the meat on both sides until the mixture blends out.

*Sprinkle onion salt on meat and beat meat till salt blend.

*Tie a string on and hang up using a  peg.

*Hang up for 3 days straight.

Results:

After a few hours hanging out at room temperature, the results come back as dry and hard. My meat shrank and the flavors are starting to show out of the meat. It was really fast for it to dry up that fast. I was really surprised by the results in 24 hours.

Most of the students used only a mixture of sugar and salt. They are bacteria everywhere. Salt can do the job by killing all the bacteria in the meat. Salt can do many things that we have not known. This way this will be safer for you to eat.

Thank you for reading my blog. Keep washing your hands and sneezing and coughing into your elbow. Thank you. Have a great week.