CHILLI BITES / CHILLI STRIPS

VLEISLAND se Chilli Biltong (chilli bite) 

14 gram sout,

2 gram swart peper,

4 gram koljander, en

30 gram van FREDDY HIRSCH se Barbeque SPECIAL vir elke 1 Kg vleis........en dan sprinkel ek so bietjie woshestersous oor.

Ek sny of dun repies, of lekker biltonge, en gebruik dan die mengsel, dit werk vir my..laat le vir 24 uur voor ophang 28/8/13

Stefaans Blaauw

Recipe 1                                                                          

INGREDIENTS

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)

METHOD

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

Bron: biltongmakers
Geplaas deur: Dalene Brits
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/08/chilli-bites-chilli-strips.html

Recipe 2

INGREDIENTS

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

METHOD

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

NOTE

In the BILTONG MAKER it will take overnight to dry.

Under the rafters it will take longer and watch out for the flies!

Bron: biltongmakers
Geplaas deur: Dalene Brits

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/08/chilli-bites-chilli-strips.html