Preparing the next batch of Chilibite Biltong in the shop.

The best Scottish steaks in the picture have been marinaded in the red wine vinegar and at this point just been rubbed all over with the traditional and authentic South African blend of herbs and spices

(Salt, Pepper and Coriander) seasoning. As this is for the “Chilibite” version it has plenty of extra chili kick. The beef is best quality sourced from Millers of Speyside who hand select the best cuts from local grass fed Angus herds.

After resting to absorb the flavour, the individual pieces will hang in the dryer for several days. This cures the meat but leaves enough moisture to remain toothsome with concentrated flavours. (Worth the wait).

More on our Biltong here