Biltong Piri Seasoning 500g

A premium blend of spices such as pepper and coriander to perfectly season your biltong - a south african dry cured meat. Method - Cut meat into slices. , Rub biltong mix into the meat, Leave for 3 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. a Piri Piri twist on the classic biltong recipe. Supplied as a 500g pack.