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
- Shake the apple cider vinegar well before opening.
- Pour the apple cider vinegar into a bowl.
- Add the soy sauce.
- Mix both liquids together thoroughly.
Step 2 – Add the MeatCraft spice mix
- Add the entire packet of MeatCraft Chilli Biltong spice mix to the liquid.
- 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.
