Biltong is a traditional South African delicacy which we absolutely love here at Tribal Chilli. It is simply dried beef with a blend of spices.
We use mostly Flank cuts of beef from the local butcher (Abdominal) because it is extremely lean and has little fat content which helps in keeping the meat preserved.
We typically cure the meat in salt for 1 - 2 days, then marinade in a blend of Balsamic Vinegar, Worcester sauce, Tabasco and Cayenne Chilli sauce for a further 2 days.
Then we build up the rub with a combination of smoke Coriander seeds, black pepper seeds, Aleppo Chilli flakes and a touch of Ghost rub. Once we have applied the rub we leave to sit for 1 day before hanging them in the Biltong dryer for approx 2 days.
This is authentic Biltong (not like the packets of Jerky you can find in the shops). We sell these in a foil pouch to keep fresh and you should be able to keep fresh for a couple of months. It is also worth noting that we sell these in 60g amounts which is way more than the 22g you will get from any of the shop versions.