Beef Jerky ( Biltong )

Kia Ora everyone, so I will be telling you guys our lessons in Science which is Hurumanu 3. So this week me and the rest of the class are making an experiment called Biltong, if you are not sure what's this stuff is well it 's an traditional root dried meet in South Africa. So the first thing we have done is to try answering some question such as Hypothesis ( it's where you have to make a guess of something ),  Justification this one include a lot of stuff like to find one source of information that relates to our aim, then we need to copy and paste a website where I find the thing and fix it and changes it to my own word. Finally the last step that we need to do that took me a lot of time to write and that is the methods (Materials, Instruction ) so I have to research a website where I can read and get some ideas how to make them.

When were doing this we have to make sure we put it on our own words, and also make sure that the instructions are clear and simple to understand. Because if we don't write it properly we wouldn't be able to do the experiment right so I have to make sure, after I have done the instruction I have to read it out allowed and let my partner act it. And now that we had make the biltong and finish it quickly, we had to blog it and share the steps:

The first thing we did is we let Mrs Allan cut the meat into 1/2 inch then put it onto a big tray because we are in a group. And get two cups to put the salt and sugar, then we have to get a pinch of salt and spread them properly to the meat both sides also the sugar. After that Mrs Allan gave us a piece of string to tie them near the window because that part is cool and will make it more easier to dry.

So here is piece of work and instructions that I made:

Materials

•  Write all of the things you need
• 1 strip of meat 
• 2.5 tbsp coarse salt
• 1.5 tbsp brown sugar (optional)
•  Dry pan 
• Sharp knife 
• No metallic container 
• Plastic cover 
• Spice grinder 
• A Hook or a paper clips

Instructions

1.  Write out the step-by-step instructions

• Prepare all the ingredients and equipment, but make sure you have cleaned your hands before you start doing the experiment. 

• Using a sharp knife you need to cut the beef into the middle part of the meat inch thick strips pieces, but make each strip are equal and it needs to be around 6 inches long.Remember it’s not on the non-metallic container.

• Then get a paper or a cup to put your sugar and salt, put 3 teaspoon each and mix them properly. 

• And get a pinch of salt and the sugar and spread them evenly on the top side of the meat. Then get a pinch of salt and the sugar and turn around your meat to cover the bottom part. Spread it evenly!

• Add a hook to the thickest part of the meat, if you don’t have a hook you can use plastic covered paper clips or a peg .And hang you biltong in a dry place or cool one and ventilated(air) space from the fan that was blowing gently just to increase the airflow.

• But don’t direct the fan at the meat/biltong because if you don’t do it the meat will harden, and separate all the meat to make sure they are not touching. You also have to place a newspaper at the bottom to catch any liquid. 

• Dry the meat 3-4 days, and test it every day by squeezing the meat on both sides and remember you need to wash your hands before you touch the biltong. And if you think it still had the given meat then it’s still wet inside. 

• It’s ready when it’s hard on the outside but kinda moist on the inside.

• Once it was done cut them into thin slices with your sharp knife and enjoyed the biltong. 

After that we have to do the results and the conclusion, so this one it include the aim which is
preserve meat using salt then what's was our result mean. After that there's the question asking
if our guest were correct and we have the discussion. I had a lot of trouble finishing this one
because I have to research " How would the salt kill the bacteria?" and doing that was not easy.
Let's say that I have to be careful of my words and remember to not use fancy words,after
researching and listening to out Science teacher was fun because I get to learn a lot of stuff 
that I haven't know and some new words.

Here is the answer for the question:
If you put a pinch of salt into the meat it will immediately dry them out and the meat draws out the moisturiser ( it moisture the meat because it as an ionic compound with some strong attractive forces )  through the process of osmosis, and as the salt enters the meat cells let say the cell wall  that’s why the alters ( changes ) the structure of the muscle fibers and also the proteins.  Salt draws out all of the water on the meat, and adding salt to meat can also cause microbial cells and result in the loss of water from the cell, also causing cell death and the meat doesn’t rot.