{"product_id":"chilli-bites","title":"Chilli Bites","description":"\u003ch1 data-start=\"218\" data-end=\"232\"\u003eChilli Bites\u003c\/h1\u003e\n\u003chr data-start=\"234\" data-end=\"237\"\u003e\n\u003ch2 data-start=\"239\" data-end=\"266\"\u003eFull product description\u003c\/h2\u003e\n\u003cp data-start=\"267\" data-end=\"612\"\u003eLean, fiery and seriously snackable, our \u003cstrong data-start=\"308\" data-end=\"324\"\u003echilli bites\u003c\/strong\u003e are thin-cut strips of air-dried beef with a lively chilli kick. They’re drier than classic biltong for a \u003cstrong data-start=\"431\" data-end=\"456\"\u003efirm, satisfying chew\u003c\/strong\u003e, seasoned with coriander and pepper, then finished with warming chilli. High-protein, low-faff—perfect for on-the-go nibbling, gym bags and grazing boards.\u003c\/p\u003e\n\u003chr data-start=\"614\" data-end=\"617\"\u003e\n\u003ch2 data-start=\"619\" data-end=\"640\"\u003eWhy you’ll love it\u003c\/h2\u003e\n\u003cul data-start=\"641\" data-end=\"847\"\u003e\n\u003cli data-start=\"641\" data-end=\"685\"\u003e\n\u003cp data-start=\"643\" data-end=\"685\"\u003e\u003cstrong data-start=\"643\" data-end=\"660\"\u003eThin, dry-cut\u003c\/strong\u003e for a bold, chewy bite\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"686\" data-end=\"741\"\u003e\n\u003cp data-start=\"688\" data-end=\"741\"\u003e\u003cstrong data-start=\"688\" data-end=\"705\"\u003eChilli warmth\u003c\/strong\u003e balanced by classic biltong spice\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"742\" data-end=\"788\"\u003e\n\u003cp data-start=\"744\" data-end=\"788\"\u003e\u003cstrong data-start=\"744\" data-end=\"760\"\u003eReady to eat\u003c\/strong\u003e—clean, high-protein snack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"789\" data-end=\"847\"\u003e\n\u003cp data-start=\"791\" data-end=\"847\"\u003eGreat for \u003cstrong data-start=\"801\" data-end=\"835\"\u003ehiking, road trips, lunchboxes\u003c\/strong\u003e and sharing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"849\" data-end=\"852\"\u003e\n\u003ch2 data-start=\"854\" data-end=\"872\"\u003eProduct details\u003c\/h2\u003e\n\u003cul data-start=\"873\" data-end=\"1165\"\u003e\n\u003cli data-start=\"873\" data-end=\"946\"\u003e\n\u003cp data-start=\"875\" data-end=\"946\"\u003eTraditionally cured \u003cstrong data-start=\"895\" data-end=\"910\"\u003ebeef strips\u003c\/strong\u003e, \u003cstrong data-start=\"912\" data-end=\"925\"\u003eair-dried\u003c\/strong\u003e to a firmer finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"947\" data-end=\"1035\"\u003e\n\u003cp data-start=\"949\" data-end=\"1035\"\u003eSeasoned with \u003cstrong data-start=\"963\" data-end=\"1001\"\u003ecoriander, black pepper and chilli\u003c\/strong\u003e (heat: medium; batch dependent)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1036\" data-end=\"1081\"\u003e\n\u003cp data-start=\"1038\" data-end=\"1081\"\u003eSupplied \u003cstrong data-start=\"1047\" data-end=\"1063\"\u003eready-sliced\u003c\/strong\u003e in handy pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1082\" data-end=\"1165\"\u003e\n\u003cp data-start=\"1084\" data-end=\"1165\"\u003e\u003cstrong data-start=\"1084\" data-end=\"1102\"\u003eAllergen info:\u003c\/strong\u003e spice mix may contain \u003cstrong data-start=\"1125\" data-end=\"1138\"\u003esulphites\u003c\/strong\u003e—please \u003cstrong data-start=\"1146\" data-end=\"1165\"\u003echeck the label\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1167\" data-end=\"1170\"\u003e\n\u003ch2 data-start=\"1172\" data-end=\"1187\"\u003eHow to enjoy\u003c\/h2\u003e\n\u003cul data-start=\"1188\" data-end=\"1403\"\u003e\n\u003cli data-start=\"1188\" data-end=\"1238\"\u003e\n\u003cp data-start=\"1190\" data-end=\"1238\"\u003e\u003cstrong data-start=\"1190\" data-end=\"1216\"\u003eStraight from the pack\u003c\/strong\u003e at room temperature\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1239\" data-end=\"1295\"\u003e\n\u003cp data-start=\"1241\" data-end=\"1295\"\u003e\u003cstrong data-start=\"1241\" data-end=\"1271\"\u003eCheeseboards \u0026amp; pint snacks\u003c\/strong\u003e with pickles and nuts\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1296\" data-end=\"1354\"\u003e\n\u003cp data-start=\"1298\" data-end=\"1354\"\u003e\u003cstrong data-start=\"1298\" data-end=\"1317\"\u003eProtein topper:\u003c\/strong\u003e scatter over salads or ramen bowls\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1355\" data-end=\"1403\"\u003e\n\u003cp data-start=\"1357\" data-end=\"1403\"\u003e\u003cstrong data-start=\"1357\" data-end=\"1372\"\u003eTrail fuel:\u003c\/strong\u003e pack for hikes and long drives\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1405\" data-end=\"1408\"\u003e\n\u003ch2 data-start=\"1410\" data-end=\"1431\"\u003eStorage \u0026amp; handling\u003c\/h2\u003e\n\u003cul data-start=\"1432\" data-end=\"1638\"\u003e\n\u003cli data-start=\"1432\" data-end=\"1499\"\u003e\n\u003cp data-start=\"1434\" data-end=\"1499\"\u003eStore \u003cstrong data-start=\"1440\" data-end=\"1456\"\u003ecool and dry\u003c\/strong\u003e; once opened, \u003cstrong data-start=\"1471\" data-end=\"1497\"\u003ereseal and refrigerate\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1500\" data-end=\"1539\"\u003e\n\u003cp data-start=\"1502\" data-end=\"1539\"\u003eBest within \u003cstrong data-start=\"1514\" data-end=\"1526\"\u003e3–5 days\u003c\/strong\u003e of opening\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1540\" data-end=\"1592\"\u003e\n\u003cp data-start=\"1542\" data-end=\"1592\"\u003eIf the pack includes a desiccant, \u003cstrong data-start=\"1576\" data-end=\"1590\"\u003edo not eat\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1593\" data-end=\"1638\"\u003e\n\u003cp data-start=\"1595\" data-end=\"1638\"\u003eNot meant for high-heat cooking—enjoy as-is\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1640\" data-end=\"1643\"\u003e\n\u003ch2 data-start=\"1645\" data-end=\"1652\"\u003eFAQs\u003c\/h2\u003e\n\u003cp data-start=\"1653\" data-end=\"1761\"\u003e\u003cstrong data-start=\"1653\" data-end=\"1676\"\u003eHow spicy are they?\u003c\/strong\u003e\u003cbr data-start=\"1676\" data-end=\"1679\"\u003eA \u003cstrong data-start=\"1681\" data-end=\"1703\"\u003esteady medium heat\u003c\/strong\u003e that builds—flavour-first rather than blow-your-head-off.\u003c\/p\u003e\n\u003cp data-start=\"1763\" data-end=\"1886\"\u003e\u003cstrong data-start=\"1763\" data-end=\"1799\"\u003eHow do they differ from biltong?\u003c\/strong\u003e\u003cbr data-start=\"1799\" data-end=\"1802\"\u003e\u003cstrong data-start=\"1802\" data-end=\"1840\"\u003eChilli bites are thinner and drier\u003c\/strong\u003e, giving a \u003cstrong data-start=\"1851\" data-end=\"1866\"\u003efirmer chew\u003c\/strong\u003e and punchier spice.\u003c\/p\u003e\n\u003cp data-start=\"1888\" data-end=\"1979\"\u003e\u003cstrong data-start=\"1888\" data-end=\"1915\"\u003eDo I need to cook them?\u003c\/strong\u003e\u003cbr data-start=\"1915\" data-end=\"1918\"\u003eNo—\u003cstrong data-start=\"1921\" data-end=\"1937\"\u003eready to eat\u003c\/strong\u003e. Let them warm slightly for best flavour.\u003c\/p\u003e\n\u003cp data-start=\"1981\" data-end=\"2089\"\u003e\u003cstrong data-start=\"1981\" data-end=\"2005\"\u003eAre they very salty?\u003c\/strong\u003e\u003cbr data-start=\"2005\" data-end=\"2008\"\u003eWell seasoned; pair with something fresh (pickles, fruit, crisp veg) for balance.\u003c\/p\u003e\n\u003chr data-start=\"2091\" data-end=\"2094\"\u003e\n\u003ch2 data-start=\"2096\" data-end=\"2111\"\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":15105,\"3\":{\"1\":0},\"11\":3,\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":10}' data-sheets-value='{\"1\":2,\"2\":\"This is were the journey started for us. Making biltong has always been a passion for Steve.Biltong is a form of dried, cured meat that originated in Botswana, South Africa, Zimbabwe and Namibia. Various types of meat are used to produce it, ranging from beef and game meats to fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ.\\nThe word biltong is from the Dutch bil (\\\"buttock”\\\") and tong (\\\"strip\\\" or \\\"tongue\\\").\\nMeat preservation as a survival technique dates back to ancient times. Indigenous peoples of Southern Africa, such as the Khoikhoi, preserved meat by slicing it into strips, curing it with salt, and hanging it up to dry. European seafarers preserved meat for their long journeys by curing meat in salt or brine. European settlers (Dutch, German, French) who arrived in southern Africa in the early 17th century used vinegar in the curing process, as well as saltpetre (potassium nitrate). \\nThe potassium nitrate in saltpetre kills Clostridium botulinum, the deadly bacterium that causes botulism while the acidity of the vinegar inhibits its growth. According to the World Health Organisation, C. botulinum will not grow in acidic conditions (pH less than 4.6), therefore the toxin will not be formed in acidic foods. The antimicrobial properties of certain spices have also been drawn upon since ancient times. The spices introduced to biltong by the Dutch include pepper,coriander and cloves. \\nThe need for food preservation in the new colony was pressing. Building up herds of livestock took a long time, but with game in abundance in South Africa, traditional methods were called upon to preserve the meat of large African animals such as the eland in a warm climate. Iceboxes and refrigerators had not been invented yet. \\nBiltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek. The meat was preserved and hung to be dried for a fortnight during the colder winter, with the cold temperatures aiding to further inhibit bacterial and fungal growth. Once suitably dried, the biltong was ready for packing in cloth bags, which allow air circulation to prevent mould.We only use prime cuts of British, Irish \u0026amp; Scottish silverside cuts of beef, air dried in a specially made dryer.Biltong is similar to Beef jerky however it is much tastier!\\nAllergens\\nFOOD ALLERGENS AND INTOLERANCES\\nFull ingredients list available upon request\\nOur Biltong Spices may contain: MILK, EGG, SOY, WHEAT GLUTEN, CELERY.\"}'\u003eMeat preservation as a survival technique dates back to ancient times. Indigenous peoples of Southern Africa, such as the Khoikhoi, preserved meat by slicing it into strips, curing it with salt, and hanging it up to dry. European seafarers preserved meat for their long journeys by curing meat in salt or brine. European settlers (Dutch, German, French) who arrived in southern Africa in the early 17th century used vinegar in the curing process, as well as saltpetre (potassium nitrate). The potassium nitrate in saltpetre kills Clostridium botulinum, the deadly bacterium that causes botulism while the acidity of the vinegar inhibits its growth. According to the World Health Organisation, C. botulinum will not grow in acidic conditions (pH less than 4.6), therefore the toxin will not be formed in acidic foods. The antimicrobial properties of certain spices have also been drawn upon since ancient times. The spices introduced to biltong by the Dutch include pepper,coriander and cloves. The need for food preservation in the new colony was pressing. Building up herds of livestock took a long time, but with game in abundance in South Africa, traditional methods were called upon to preserve the meat of large African animals such as the eland in a warm climate. Iceboxes and refrigerators had not been invented yet. Biltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek. The meat was preserved and hung to be dried for a fortnight during the colder winter, with the cold temperatures aiding to further inhibit bacterial and fungal growth. Once suitably dried, the biltong was ready for packing in cloth bags, which allow air circulation to prevent mould.We only use prime cuts of British, Irish \u0026amp; Scottish silverside cuts of beef, air dried in a specially made dryer.Biltong is similar to Beef jerky however it is much tastier!\u003c\/span\u003e \u003cspan data-sheets-userformat='{\"2\":15105,\"3\":{\"1\":0},\"11\":3,\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":10}' data-sheets-value='{\"1\":2,\"2\":\"This is were the journey started for us. Making biltong has always been a passion for Steve.Biltong is a form of dried, cured meat that originated in Botswana, South Africa, Zimbabwe and Namibia. Various types of meat are used to produce it, ranging from beef and game meats to fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ.\\nThe word biltong is from the Dutch bil (\\\"buttock”\\\") and tong (\\\"strip\\\" or \\\"tongue\\\").\\nMeat preservation as a survival technique dates back to ancient times. Indigenous peoples of Southern Africa, such as the Khoikhoi, preserved meat by slicing it into strips, curing it with salt, and hanging it up to dry. European seafarers preserved meat for their long journeys by curing meat in salt or brine. European settlers (Dutch, German, French) who arrived in southern Africa in the early 17th century used vinegar in the curing process, as well as saltpetre (potassium nitrate). \\nThe potassium nitrate in saltpetre kills Clostridium botulinum, the deadly bacterium that causes botulism while the acidity of the vinegar inhibits its growth. According to the World Health Organisation, C. botulinum will not grow in acidic conditions (pH less than 4.6), therefore the toxin will not be formed in acidic foods. The antimicrobial properties of certain spices have also been drawn upon since ancient times. The spices introduced to biltong by the Dutch include pepper,coriander and cloves. \\nThe need for food preservation in the new colony was pressing. Building up herds of livestock took a long time, but with game in abundance in South Africa, traditional methods were called upon to preserve the meat of large African animals such as the eland in a warm climate. Iceboxes and refrigerators had not been invented yet. \\nBiltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek. The meat was preserved and hung to be dried for a fortnight during the colder winter, with the cold temperatures aiding to further inhibit bacterial and fungal growth. Once suitably dried, the biltong was ready for packing in cloth bags, which allow air circulation to prevent mould.We only use prime cuts of British, Irish \u0026amp; Scottish silverside cuts of beef, air dried in a specially made dryer.Biltong is similar to Beef jerky however it is much tastier!\\nAllergens\\nFOOD ALLERGENS AND INTOLERANCES\\nFull ingredients list available upon request\\nOur Biltong Spices may contain: MILK, EGG, SOY, WHEAT GLUTEN, CELERY.\"}'\u003e \u003cstrong\u003eFOOD ALLERGENS AND INTOLERANCES\u003c\/strong\u003e\u003c\/span\u003e \u003cspan data-sheets-userformat='{\"2\":15105,\"3\":{\"1\":0},\"11\":3,\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":10}' data-sheets-value='{\"1\":2,\"2\":\"This is were the journey started for us. Making biltong has always been a passion for Steve.Biltong is a form of dried, cured meat that originated in Botswana, South Africa, Zimbabwe and Namibia. Various types of meat are used to produce it, ranging from beef and game meats to fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky in that they are both spiced, dried meats; however, the typical ingredients, taste and production processes may differ.\\nThe word biltong is from the Dutch bil (\\\"buttock”\\\") and tong (\\\"strip\\\" or \\\"tongue\\\").\\nMeat preservation as a survival technique dates back to ancient times. Indigenous peoples of Southern Africa, such as the Khoikhoi, preserved meat by slicing it into strips, curing it with salt, and hanging it up to dry. European seafarers preserved meat for their long journeys by curing meat in salt or brine. European settlers (Dutch, German, French) who arrived in southern Africa in the early 17th century used vinegar in the curing process, as well as saltpetre (potassium nitrate). \\nThe potassium nitrate in saltpetre kills Clostridium botulinum, the deadly bacterium that causes botulism while the acidity of the vinegar inhibits its growth. According to the World Health Organisation, C. botulinum will not grow in acidic conditions (pH less than 4.6), therefore the toxin will not be formed in acidic foods. The antimicrobial properties of certain spices have also been drawn upon since ancient times. The spices introduced to biltong by the Dutch include pepper,coriander and cloves. \\nThe need for food preservation in the new colony was pressing. Building up herds of livestock took a long time, but with game in abundance in South Africa, traditional methods were called upon to preserve the meat of large African animals such as the eland in a warm climate. Iceboxes and refrigerators had not been invented yet. \\nBiltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek. The meat was preserved and hung to be dried for a fortnight during the colder winter, with the cold temperatures aiding to further inhibit bacterial and fungal growth. Once suitably dried, the biltong was ready for packing in cloth bags, which allow air circulation to prevent mould.We only use prime cuts of British, Irish \u0026amp; Scottish silverside cuts of beef, air dried in a specially made dryer.Biltong is similar to Beef jerky however it is much tastier!\\nAllergens\\nFOOD ALLERGENS AND INTOLERANCES\\nFull ingredients list available upon request\\nOur Biltong Spices may contain: MILK, EGG, SOY, WHEAT GLUTEN, CELERY.\"}'\u003e Full ingredients list available upon request Our Biltong Spices may contain: \u003cstrong\u003eMILK, EGG, SOY, WHEAT GLUTEN, CELERY\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"200g","offer_id":54759341916545,"sku":"607-200","price":12.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0917\/8388\/9281\/files\/607_Biltong-Chilli-Bites-1-scaled.jpg?v=1758996009","url":"https:\/\/www.unclebeef.co.uk\/products\/chilli-bites","provider":"Uncle Beef","version":"1.0","type":"link"}