Chili Biltong
This spicy biltong variant combines the classic South African drying method with a bold chili heat. The combination of chili powder, cayenne, and freshly ground pepper gives the meat a pleasant, lingering spiciness. Ideal for those who like their dried meat with a bit more fire.
Ingredients(for 1 kg)
Instructions
Prepare the meat
20 minutesCut beef along the grain into strips 2–3 cm thick. Remove sinew; a thin fat layer can be left. Pat the meat dry.
Seasoning and curing
12–24 hoursMix all spices well. Rub meat strips with apple cider vinegar, then firmly massage the chili mixture in. Cure covered in the refrigerator at 4 °C.
Drying
4–6 daysLightly knock off excess spices and hang the meat in a biltong box or a well-ventilated spot at 20–25 °C. Check daily for mold. The biltong is ready when it is firm on the outside and still slightly pink and juicy inside.
Pro Tip
For even heat, let the chili mixture work in for at least 24 hours. For a milder version, reduce the cayenne pepper and increase the amount of mild paprika powder instead.
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