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, Reaper sauce and 1 Million SHU Chilli extract for a further 2 days.
Then we build up the rub with a combination of smoke Coriander seeds, black pepper seeds, Cayenne flakes and a mixture of the the hottest Chillies in the world:
1. Ghost Pepper 2. Carolina Reaper 3. Trinidad Moruga Scorpion 4. Butch T Reapers 5. Jigsaw Chiili 6. Butch T Scorpion 7 Pot Primo Red & Yellow 8. Clock Work Orange 9. Moruga UV 10. Red Bhutlah 11. Chocolate Bhutlah 12. 7 Pod Yellow 13. 7 Pod SR Gigantic 14. Trinidad Hornet 15. Moruga Scorpion Yellow 16. Fatalii Yellow 17 Chocolate Naga Jolokia 18. Naga Morich Red 19. Naga Morich Yellow 20. Raja Mirch 21. Infinity Chilli 22. Madballz 7 23. Jays Ghost Red 24. Jays Ghost Yellow 25. Moruglah
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.