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    Most enthusiastic Biltong Makers love the taste of Chilli Strips. They are easy to make and will be ready overnight if dried in the Biltongmaker!

    Chilli Strips are made just the same way as Quick Biltong or any of the other recipes we gave you. However, instead of using large pieces of meat you use thin strips, much like the meat used in Beef Stroganov. Here are two recipes for making Chilli Strips.

    Recipe 1


    • 500 grams of Beef Stroganov strips
    • Brown vinegar
    • Worcestershire sauce
    • 1 tsp of chilli powder or peri-peri spice
    • Biltong spice (available from Biltongmakers-see our home page)


    • Place the meat in a tray
    • Fill a small salt seller with 1/4 Worcestershire sauce and top up with brown vinegar
    • Sprinkle the above mixture over both sides of the meat
    • Sprinkle 50 grams of dry Biltong spice (available from “Biltongmakers”) evenly over all sides off the meat
    • Sprinkle the chilli powder or peri-peri spice over both sides of the meat
    • Protect the meat against flies and leave for 3-4 hours
    • Dry the meat with some paper towels and hang in a dry, drafty area or in the Biltongmaker

    Recipe 2


    • 500 grams roasting beef.(Silverside, Topside or such)(London Broil) cut into very thin long strips
    • 2 tbs of brown vinegar
    • 1 tbs of Worcestershire sauce
    • Some good quality coarse salt (about a cup should do)
    • 1 tbs of soft brown sugar
    • White pepper
    • 1 tsp of chilli powder or peri-peri spice
    • Roasted ground coriander.(a very important spice in Biltong so be liberal!!)
    • A teaspoon of bicarbonate of soda, especially if venison or a lower grade of meat is used


    • Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other
    • Dust the meat with some white pepper, the bicarbonate of soda, coriander and chilli powder or peri-peri spice
    • Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish
    • Layer the meat in the dish with the thicker pieces at the bottom
    • Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce
    • Sprinkle a little more salt and sugar
    • Ensure that you utilize the spices in such a manner that they run out just as you pack the last pieces of meat in the dish
    • Let the meat draw in its own brine for about 12 hours
    • Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat
    • At this stage you may want to press some more coriander, coarsely ground black pepper and chilli powder or peri-peri spice(watch out, don't make it too hot!) into the meat.
    • Make sure that you take note of the proceedings so that you are able to make adjustments later, if necessary, with subsequent batches.
    • Skewer the meat and hang


      In the BILTONG MAKER it will take overnight to dry.
      Under the rafters it will take longer and watch out for the flies!

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