This guide is made for beginners.
You receive a ready-made Chilli Biltong spice mix from MeatCraft LTD.
You only need to add two liquid ingredients.

Step 1 – Prepare the liquid base

1. Shake the apple cider vinegar well before opening.
2. Pour the apple cider vinegar into a bowl.
3. Add the soy sauce.
4. Mix both liquids together thoroughly.

Step 2 – Add the MeatCraft spice mix

1. Add the entire packet of MeatCraft Chilli Biltong spice mix to the liquid.
2. Mix very well until a smooth, even marinade is formed.
   • No dry powder should remain.
   • Take your time – this step is important.

STEP 3 – PREPARE THE MEAT

• Use beef (Topside or Silverside).
• Cut the meat along the grain into long strips.
• Thickness: about 1.5–2.5 cm
• Thinner strips dry faster and result in a drier biltong.
• Thicker strips take longer to dry and stay more moist inside.

Step 4 – Marinating

• Pour the prepared marinade over the meat in a bowl.
  Mix thoroughly by hand (wearing a glove) or with a spoon so that every piece is fully coated.
• Cover the container and place it in the fridge:
  • temperature: around 5°C
  • time: from 6 to 24 hours
    (the longer it marinates, the more intense the flavour).

Step 5 – Drying

• Remove the meat from the marinade.
• Hang the strips on hooks or strings.

Drying conditions:

• Dry place
• Well ventilated

Temperature:

• Minimum 19°C
• Maximum 35°C

Drying time:

• 7–10 days, depending on how firm you like your biltong.

FINAL NOTE

This recipe is designed to work specifically with the MeatCraft Chilli Biltong spice mix.

• Do not use light soy sauce.
• Always shake the apple cider vinegar before use.

Allergens:
This recipe contains no allergens on its own.
The only potential allergen is soy, which comes from the soy sauce that you add yourself.
If needed, you can use a gluten-free soy sauce of your choice.

Diet information:
This recipe contains zero sugar.
It is suitable for keto, carnivore, and low-carb diets.