At a glance
Slice lean beef into thin strips, dip them in vinegar, coat them in salt, toasted coriander, pepper and chili flakes, and cure them in the fridge for 4 to 12 hours. Hang or rack them with a fan until they snap when bent, usually 1 to 3 days, then snip into bites.
Chilli bites are thin, spicy biltong strips that are dried until they snap, then cut into snack sized pieces. They are a staple in South African butcheries and a great first project if you are new to curing, because they dry in a day or two instead of the best part of a week.
If you have not made biltong before, our guide on biltong versus beef jerky explains how air dried biltong differs from cooked jerky.
The cut and the slice
Use a lean, fine grained cut such as silverside, topside or eye of round, and trim away fat and sinew, which do not dry well. Partly freezing the beef makes it much easier to slice thinly and evenly. Aim for 1/4 to 1/3 inch thick. Thinner strips dry faster and snap more cleanly.
The spice cure
The base is the same as classic biltong: vinegar, coarse salt, toasted coriander and pepper. Chilli bites add chili flakes and often a little smoked paprika and sugar to balance the heat. Toast the coriander in a dry pan before crushing it. It makes a big difference to the flavor.
Recipe
Biltong Chilli Bites
- Prep
- 30 min
- Total
- 30 min plus 4 to 12 hours curing and 1 to 3 days drying
- Makes
- About 1 lb (450 g) of chilli bites
- Cure in the fridge below 39°F (4°C)
- Dry at room temperature with a fan
- Humidity below 60 percent
Ingredients
Beef
- 1 kg (2.2 lb) silverside, topside or eye of round, trimmed of fat and sinew
Cure
- 120 ml (1/2 cup) apple cider vinegar or brown vinegar
- 25 g (about 4 tsp) coarse salt
- 2 tbsp whole coriander seeds, toasted and coarsely crushed
- 1 tbsp coarse black pepper
- 1 to 2 tbsp dried chili flakes, to taste
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce (optional)
Equipment
- Biltong box or drying rack with a fan
- Sharp knife
- Non reactive dish for curing
Method
- Partly freeze the beef for about an hour so it slices cleanly.
- Slice it with the grain into strips about 1/4 to 1/3 inch (6 to 8 mm) thick and as long as possible.
- Toss the strips in the vinegar and leave for 30 minutes, then drain, keeping a little vinegar back.
- Mix the salt, coriander, pepper, chili, sugar and paprika. Coat every strip well, sprinkle with the reserved vinegar and Worcestershire sauce, and refrigerate for 4 to 12 hours.
- Shake off excess salt, then hang the strips on hooks or lay them on racks with space between each one.
- Dry with gentle airflow until the strips are dark, dry and snap when bent. Thin strips take 1 to 3 days depending on humidity.
- Cut into bite size pieces with scissors and store in a paper bag, or in the fridge for longer keeping.
Notes
- Chilli bites are thinner than regular biltong, so they dry faster and suit people new to biltong.
- Adjust the chili to taste. Bird's eye chili flakes give a much hotter result than mild flakes.
Drying chilli bites
Hang the strips with space between them, or lay them flat on racks, with a fan moving air gently through the box or room. Keep the humidity under about 60 percent. Chilli bites are ready when they are dark, dry all the way through and snap when bent. If they are still bendy after three days, the air is probably too humid or too still. Our guide on why biltong is not drying covers the fixes.
Frequently asked questions
How long do chilli bites take to dry?
Usually 1 to 3 days, depending on thickness, humidity and airflow. They should snap rather than bend when ready.
How should I store chilli bites?
In a paper bag for a few days, or in an airtight container in the fridge for a few weeks. Avoid sealed plastic at room temperature, which traps moisture.
Can I make chilli bites in a dehydrator?
Only on a fan only or very low setting. Normal dehydrator temperatures cook the meat and give you jerky rather than biltong.