Kampot pepper red 20g

Slicing

First of all cleanse the meat. Remove all tendons and binders. Slice the meat into small and thin pieces. If you have a larger drier, you can slice your meat to bigger pieces.

Seasoning

You must season the meat before you begin the marinating process. For this you can use our Biltong Basic Spice. Use 20 grams of our spice per 1 kilogram of meat. Stir it well in a large bowl with the meat.

Marinating

Put the seasoned meat into the box and pour our Apple Vinegar on top of it. Close the box and let the meat marinate for 12 hours at minimum. Turn the box upside down after couple of hours for better marination. Vinegar is great preservative which will release all the threads. After the drying process is finished, the meat won´t be too hard.

Flavoring

Take the marinated meat out of the box. Let the vinegar disappear and then put the meat in the bowl. Use 12,5 grams of kampot red pepper per 1 kilogram of fresh meat. You can alter this ratio to meat your taste. Mix the spice equally and then put the meat into the drier.

Drying

If you use a fruit dryer, spread the meat on the plates so they don't touch each other. If you use an oven, you can hang the meat on hooks. Be sure to put a metal sheet underneath to catch any dripping vinegar. If you have a drier with bad air flow, rearrange the meat after couple of hours so that the meat is equally dried.

The meat is dried at a low temperature. We want to dry it, not roast it. If you like the meat more tender, you can take it out of the drier after 6-8 hours. After drying, take the meat out and let it rest for a couple of hours.