Biltong Piri Piri Seasoning (Trial Pack) - 100g

A piri piri twist on the classic blend of spices such as pepper and coriander to perfectly season your biltong - a south african dry cured meat.

A little goes a long way!

Method:

•          Cut meat into slices.
  
•          Rub biltong mix into the meat.
  
•          Leave for three hours to marinade.
  
•          Hang the meat to dry. (Make sure the meats do not touch each other.)
  
•          Use approximately 30g per 1kg of meat.    
  

  For best results:

•          Hang the meat for approximately 3-4 days depending on the thickness.
  
•          Leave the meat to hang for longer if you prefer dry, chewy biltong.