Making Biltong - Science

Few weeks ago we made biltong (beef jerky), so we basically preserved the meat, by hanging it up for a week. The results were a bit weird to me, because I don't eat beef its part of our Indian culture, and I did not want to eat it anyways. So when we first prepared the beef it was cold on the tip of my fingers, I hated rubbing in the salt it felt slimy and yuck. We also had to fill in the google docs that we got for all the results, hypothesis, justification all that stuff.

What was hard: putting the salt on the meat, cause it was cold.

What was easy: putting the meat on the string and hanging it up.

Here Is My Work: