Skip to main content

Chilli Biltong

By 8th May 2017May 26th, 2017Recipes


  • Beef (Preferably Silverside)
  • Rock Salt
  • 2 tbsp. Black Pepper Corns
  • 1 tbsp. Coarse Ground Coriander
  • Vinegar (preferably Apple-Cider vinegar)
  • DevonChilliMans XXX Hot Powder Blend or some of
  • DevonChilliMans’s Chilli Flakes

Courtesy of Ryan Bowbanks

Get some half-inch thick strips of beef (silverside) make sure it’s cut with the grain. The pieces should be about 6 inches long and 3/4 inch thick. Liberally sprinkle rock-salt on each side of the pieces of meat and let them stand for an hour.

After the hour, scrape off all the excess salt with a knife (don’t soak it in water!). Then get some vinegar – preferably apple-cider vinegar. Put some vinegar in a bowl and brush or dip the strips of meat with the vinegar – just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off.

Crush up (I use pestle and morter) about 2 tbsp. of black pepper corn with about 1 tbsp. of dry coriander into a nice fine (ish) powder, now add as much or little XXX Hot Powder Blend or Chilli Flakes as you like (I use about 1 tbsp.) and give a good mix up. Then sprinkle the mix over the meat on all sides and rub into the meat.

Once you have done this, the meat is ready to dry, I use a dehydrator with variable heat control, set it to around 20/30c if yours goes that low. Lay out the strips of beef and turn on.

Once a day I shuffle the trays around to get a more even drying process, now itโ€™s up to you how you like your biltong,I prefer it slightly soft in the middle but not raw, it usually takes 2 or 3 days to get it like that but if you like it drier then leave it for longer. A little squeeze of the meat should give you a good idea of how dry/soft it is.

Once your happy with it then slice and eat and Enjoy ๐Ÿ™‚