Traditional and authentic biltong technique
We produce our own very authentic delicious Biltong from an authentic South African recipe and traditional technique.
Our process:
First we choose the meat. Scotch Beef sourced from John Scott Meat. We use their premium quality beef which is produced to very high standards of farm and animal welfare for maximum flavour. We select each piece for the perfect mix of fat marbling and lean muscle to give great taste and texture to the finished Biltong. High quality ingredients ensure that our Biltong is exceptionally good.
The next stage is to marinade the Beef in red wine vinegar followed by a “rub” in our authentic South African blend of herbs and spices (Salt, Pepper & Corriander). We use two recipes “traditional” and “chillibite” – which has an extra spicy kick.
Chilibite Biltong – seasoning stage
What our customers say…..
Mmm @morleybutchers‘ biltong – so good :-)
— Kate Weir (@Katuschkakins) January 25, 2015
@morleybutchers BEST BILTONG in London. Yummers #getitinourpubs
— Carlo Lourenco (@celourenco) November 10, 2012
Tasty Biltong
Curing the Biltong
Once the meat has absorbed the flavours the meat is hung in the specialist drier for five days. This cures the meat and leaves enough moisture to remain toothsome but with concentrated flavours. It will last in good condition for several months particularly if you keep it unopened in a fridge – if you can avoid eating it for that long. The finished Biltong strips are then hung ready to be sliced and packed for our customers. You will nearly always find them hanging in the shop behind the counter. If you havn’t tried Biltong yet – come and pay us a visit
Have you ever had the chilli biltong from @morleybutchers? You’re missing a treat!! pic.twitter.com/JZwI7fZ7 — The Queens (@QueensCrouchEnd) September 8, 2012
@morleybutchers the first London butchers to nail biltong. Hi quality beef; beautiful strip of fat; perfectly spiced and cured #bravo
— Toto (@Badgerstooth) June 25, 2012
