Traditionally, beef was cured with salts and spices and then hung under a shady tree to air dry in the warm African breeze. As that's less of a good idea down here in the West Country, we dehydrate our biltong in a drying room. Otherwise, the philosophy is about the same: we let our delicious BBQ cure penetrate deep into beef silverside joints, drawing out liquid and driving flavour through all of the muscle layers. The natural flavour of the meat is intensified and enhanced, while the drying process gives is really satisfying bite.
Unlike a lot of snack foods, biltong isn't fried, so it's not packed full of oils and it doesn't hide a whole load of sugars and synthetic preservatives. Pack it in your lunchbox to nibble on through the day or keep it in the store cupboard to use as a seasoning in stews. Just sprinkle a handful over a slow-cooking beef casserole to add a whole other dimension to familiar recipes. Alternatively, sit back and enjoy some BBQ biltong with a very cold glass of refreshing lager. The perfect partnership, indeed.
Beef silverside, garlic, cloves, chilli, coriander, black pepper, nutmeg, sea salt, apple cider vinegar, brown sugar, smoked paprika, paprika, fennel, bay and chipotle