To make our teriyaki biltong, we start with joints of our lovely beef silverside. This is an internal cut that nestles under the topside on the rump of the beef carcass. It's a big, hardworking muscle, full of flavour and with open-grained texture. This hearty flavour intensifies during the curing and drying process, while the loose texture means flavour from the cure ingredients can penetrate evenly through the meat.
Ingredients: Organic beef silverside, Garlic, Cloves, Chilli, Coriander, Black pepper, Nutmeg, Sea salt, Apple cider vinegar, Brown sugar