The best chili biltong recipe
Chili biltong recipe
If you’re looking for a chili biltong recipe you’re in the right place. This South African recipe will give you succulent and tender biltong – every time! I’ve spent most of my life enjoying Biltong and spent the last few years experimenting with different biltong recipes and ingredients. In a similar way to winemaking, with just a few good quality ingredients you can achieve loads of variable flavours. This is our Lekker Bru authentic biltong recipe.
Drying your biltong is a critical part of the process. When it comes to a dehydrator vs biltong box dryer, you may want to know which is best and how to dry biltong fast. Don’t be fooled, fast isn’t always better and super dry isn’t always super fly. If you haven’t tried making biltong yet, you should!
Amazing DIY Chili Biltong Recipe
- Sharp knife
- Pestle and Mortar
- Biltong Box
- 2 kg Silverside or Topside of beef Cut into 1.5cm – 2cm steak slices, ideally ask your butcher.
- 2 tbsp black pepper coarsely ground.
- 2 tbsp course Cornish Sea Salt DO NOT USE cheap fine salt.
- ½ tbsp smoked paprika
- 4 tbsp coriander seeds roasted and coarsely ground.
- 1 tbsp chili flakes (or 2tbsp if you want it extra hot
- 75 ml worcestershire sauce
- 75 ml red wine vinegar
- 1 tbsp tabasco sauce
- 1 tbsp bicarbonate of soda (This optional to help tenderise cheaper cuts of meat.)
- Cut your joint of meat into 1.5 to 2.5cm thick steaks and leave to rest. If you do it, make sure to use a super sharp knife.
- Toast the coriander seeds in a dry wide pan for 2-3min or until golden brown, this unlocks their FULL flavour.
- Crush the coriander seeds in a Pestle and Mortar. Add the other spices and mix together.
- Coat the meat with the marranade or use a basting brush, but mak sure it's well covered
- Sprinkle the spice mix over both sides of the meat pushing it into the meat with your fingers or a spoon.
- Cover the meat and let it cure for 12-24 hours in the fridge, turning the meat once or twice. This is the curing process and also helps make your meat lekker tender!
- Hang and dry your meat (paper clips can work well) either in a biltong box (pictured here) or a dehydrator. It’s really important that you make sure none of the meat is touching.
- Now leave it somewhere safe and let the magic happen. It should be ready within 3-5 days, a dehydrator is usually a bit quicker.