Wild Coast Chilli Chicken Biltong (12x50g)

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Listeria is found in chilled ready-to-eat foods like cured meat, sliced ham, and cooked shellfish. It can even occur in blue cheese.

There have been 200 cases of Listeria out of nearly 4 million pregnancies every year in America. So becoming ill with Listeria is fairly low. This guide is a step-by-step process on how I make biltong at home during the year. Once I perfected my recipe, I hardly ever buy biltong as I can plan my week and timing to know precisely when my biltong will be ready.When you live in a city or a humid climate, you can use one of the following, proven and tested methods.

Mycotoxins may cause cancer in humans. What’s more, many countries don’t test for them as part of their food safety standards ( 8).For your peace of mind, I recommend you consult with your local doctor to fully understand the risks and benefits to make up your mind about whether you can eat biltong while pregnant. How To Make Biltong

Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities. The truth of the matter is that Biltong, as with any food, is subject to the verdict of personal taste, which varies from individual to individual. Some like it wet and fatty, others dry and lean; some prefer it well peppered with lots of coriander and other spices while others prefer it with a more delicate piquancy. A batch of meat severely contaminated with mould will not dry, irrespective of how long it hangs. Rather give it to Fido! Start by adding a layer of your basting mix and seasoning spices to the bottom of a wide, flat dish or tray. Lay your cuts flat in the dish, then add another equal layer of basting and seasoning on top. Additional spices like paprika, dry chilli flakes and peri peri can be added according to your preference for spicy flavouring. Let the cuts marinade for two to four hours in the fridge before proceeding to the drying phase. Please note that this blog does not contain any medical advice. When it comes to matters of your health and diet you should always consult a medical professional**

When it comes to biltong makers there are many that cut corners. Generally, most biltong makers sprinke some spice after drying their meat. We do it the other way around - it is always best to infuse good quality meat before air-drying your biltong to max that M-EAT! taste. This is harder, takes longer, and we do it this way because it's better for you. A recent study found that dried, cured meats are often contaminated with toxic substances known as mycotoxins produced by fungi that grow on the meat.