Mrs. Balls Chutney gives a lovely flavor. It is easy to make if you follow the chutney biltong recipe below.
Here is a picture of biltong that I made in my biltong maker, this picture was taken on day 3 when I just coated the biltong with chutney. I didn’t spread the chutney to thick just nice and thin to allow the biltong to dry within the 5 – 6 day period.
The spices below are per kg of meat
- 1kg fillet or silverside of beef
- A sprinkle of vinegar to cover the meat
- 18g Salt
- 2g Pepper
- 4g roasted coriander
- 2g brown sugar
- 2 tbsp. Mrs. Balls Chutney
- Put all the meat into a bowl and pour the spice and vinegar over the meat
- Mix the spice into the meat so that all the meat is covered. Put the bowl of meat in the fridge for 12 hours
- Rotate the meat at 6 hours to allow both sides to get covered in spices
- Hang the meat and make sure that none of the pieces touches each other
- Leave for three days
- After day 3
- Take the meat out and cover with Mrs Balls Chutney
- Pour the chutney sauce over the meat, but do not make the coating too thick otherwise, the meat can go mouldy as it takes to long to dry
Hang the meat to dry, make sure there is enough space between the meat and that it is not touching as this will cause the meat to go mouldy. Check after 2 days to see how the meat is progressing, if it is firm to the touch then it is ready to eat.