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 Chilli Strips - Recipe 2
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.
Servings
Ingredients
  • 500 g roasting beef (Silverside, Topside or such)(London Broil) cut into very thin long strips
  • 2 tbsp Brown Vinegar
  • 1 tbsp Worcestershire sauce
  • 1 cup good quality coarse salt
  • 1 tbsp Soft Brown Sugar
  • white pepper
  • 1 tsp chilli powder or peri-peri spice
  • roasted ground coriander (a very important spice in Biltong so be liberal!!)
  • 1 tsp bicarbonate of soda especially if venison or a lower grade of meat is used
Servings
Ingredients
  • 500 g roasting beef (Silverside, Topside or such)(London Broil) cut into very thin long strips
  • 2 tbsp Brown Vinegar
  • 1 tbsp Worcestershire sauce
  • 1 cup good quality coarse salt
  • 1 tbsp Soft Brown Sugar
  • white pepper
  • 1 tsp chilli powder or peri-peri spice
  • roasted ground coriander (a very important spice in Biltong so be liberal!!)
  • 1 tsp bicarbonate of soda especially if venison or a lower grade of meat is used
Instructions
  1. Punch some small holes in the lids of two small bottles and pour the vinegar in one and the Worcestershire sauce in the other
  2. Dust the meat with some white pepper, the bicarbonate of soda, coriander and chilli powder or peri-peri spice
  3. Sprinkle a little of the coarse salt and sugar on the bottom of the marinating dish
  4. Layer the meat in the dish with the thicker pieces at the bottom
  5. Over each layer sprinkle a bit of the vinegar and the Worcestershire sauce
  6. Sprinkle a little more salt and sugar
  7. 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
  8. Let the meat draw in its own brine for about 12 hours
  9. Remove the meat and squeeze dry with your hands ensuring that no salt or spices cling to the meat
  10. 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.
  11. Make sure that you take note of the proceedings so that you are able to make adjustments later, if necessary, with subsequent batches.
  12. Skewer the meat and hang
Recipe Notes

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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