You may have heard of the idea of wind-dried meats. In hot, arid countries, as a way of preserving meat in a time before refrigeration, it would be cured with salt and spices then allowed to dry in a shady spot, helped along by a warm breeze. While we’d love to follow that process exactly, it’s a bit difficult to get the conditions right in Somerset. So, to draw the moisture out of cuts of organic beef silverside, we use a salt cure spiked with our special BBQ spice mix. The joints are then transferred to a drying room where the spices penetrate into the meat, enhancing and complementing the flavour.
With no frying, additives, oils or sugar involved in the production of our BBQ beef biltong, it makes a wholesome between-meals nibble. The smoky flavour and satisfyingly chewy texture are the firmest of friends with an ice-cold lager. But snacking’s not the only way to enjoy BBQ biltong. Chopped finely and added to a slow-cooked beef casserole, it’s an excellent way of seasoning the gravy. The tangy smokiness and intense saltiness of the meat add a subtle background flavour and intriguingly distinctive richness.
Ingredients – Beef silverside, garlic, cloves, chilli, coriander, black pepper, nutmeg, sea salt, apple cider vinegar, brown sugar, smoked paprika, paprika, fennel, bay and chipotle