Spicy Biltong

Spicy Biltong     
Next attempt at Biltong and it loks like it will be WAAAY more successful
  • 1,5 kg Sirloin/Rump Steak
  • 45 ml Robertsons Steak & Chops Spice
  • 45 ml Salt
  • 60 ml Brown Sugar
  • 60 ml Robertsons Coriander Seeds cracked
  • 10 ml Bicarbonate of Soda
  • 10 ml Robertsons Freshly Ground Black Pepper
  • 10 ml Crushed chilli
  • 80 ml Red Wine Vinegar
  1. Start by slicing the meat into strips about 4 - 5 cm wide and 1½ cm thick, with the natural grain of the meat
  2. Mix the Robertsons Steak & Chops Spice, salt, sugar, cracked Robertsons Coriander Seeds, bicarbarbonate of soda and Robertsons Freshly Ground Black Pepper together in a bowl to form a rubbing mixture.
  3. Take a glass or stainless steel container; rub some of the mixture into each piece of meat and make a single layer of meat strips in the bottom of the container.
  4. Splash some of the vinegar over the layer of meat strips and then continue the same process until all of the meat is layered and you have no vinegar left.
  5. Cover the container with cling film and leave it to marinade for 12 - 24 hours depending on the thickness of the meat and the intensity of the flavour you desire.
  6. Now you need to find a cool, dry and well ventilated place to hang the meat. Biltong Machines for home use work very well.
    Hang the meat until the outside is dark and the center is according to your taste.
  7. Depending on the dryness of the air and the ventilation, the time will vary. It is usually 3 - 4 days.


Remember to run the dry ingredients into the meat to make sure you get as much flavour into the biltong as possible...don't be scared to be rough.