Biltong Peri-Peri
This South African biltong is seasoned with fiery peri-peri chili and aromatic spices. The meat is traditionally air-dried, developing an intense, spicy character. The combination of vinegar and chili ensures perfect preservation and depth of flavor.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesCut the beef (e.g. silverside or topside) against the grain into 5-8 mm thick strips. Remove excess fat, leaving a thin layer. Mix the dry spices together in a bowl.
Marinating
12 hoursBriefly dip the meat strips in apple cider vinegar, then evenly rub the spice mixture onto both sides. Layer the strips in a non-reactive container and marinate covered in the refrigerator for at least 12 hours.
Drying
48-72 hoursHang the meat strips or place them on dehydrator racks and dry at 35-40 °C with adequate air circulation. The biltong is ready when it is firm on the outside and still slightly soft inside. A core temperature of at least 70 °C must be ensured.
Storage
5 minutesAllow the finished biltong to cool at room temperature and store in a paper bag or breathable container at room temperature for up to 2 weeks or in the refrigerator for up to 6 weeks.
Pro Tip
Always cut the meat against the grain into 5-8 mm thick strips so that the biltong dries evenly and the finished product has a pleasant chew.
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