South African Peri-Peri Biltong

Name: Südafrikanisches Biltong Peri-Peri
Total time: 5 d
Ingredients: 25 g Salz (nicht jodiert); 20 g Koriandersamen (grob gemahlen); 12 g Peri-Peri-Chilipulver; 8 g Schwarzer Pfeffer (grob); 5 g Brauner Zucker; 30 ml Apfelessig

Curing MixBeefHot SmokingMedium5-7 daysNo core temperature (air drying)25-35 °C air temperatureNone (air drying)

Biltong is the traditional South African dried meat preserved through air drying and vinegar – entirely without heat or smoke. The Peri-Peri variant gives the classic a fiery African spice through the use of dried Peri-Peri chilis. The result is a chewy, aromatic dried meat with intense seasoning and slight acidity.

Ingredients(for 1 kg)

Salt (non-iodized)25 g

Coriander seeds (coarsely ground)20 g

Peri-Peri chili powder12 g

Black pepper (coarse)8 g

Brown sugar5 g

Apple cider vinegar30 ml

Instructions

Meat preparation

45 minutes

Cut beef (preferably silverside or topside) into 2-3 cm thick elongated strips. Soak strips in apple cider vinegar for 30 minutes, then remove and pat dry.

Seasoning and curing

12 hours

Mix all dry spices. Rub the meat strips evenly on all sides with the spice mixture. Rest in a sealed container in the refrigerator for 12 hours. Lightly knock off excess spices before drying.

Air drying

5-7 days

Hang the meat strips on hooks in a well-ventilated place at 25-35 °C. Direct a small fan on low speed toward the meat. Check daily for mold. After 5-7 days the biltong is ready – firm on the outside, slightly yielding inside.

Pro Tip

A small fan in the drying chamber speeds up the process and prevents mold growth. Biltong should be dry on the outside but still slightly pink and moist inside.

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