Hunters Biltong Spice, Freddy Hirsch 2kg- South African Spices for Biltong

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Lightly sprinkle half of the pre-weighed Freddy Hirsch spice over one side of the meat. Ensure that the entire surface of the meat is sufficiently covered by spice; spread out spice lightly by hand. Spice will begin to change colour as it soaks into the meat. When adding hot or spicy ingredients to your biltong, it’s best to use small amounts and taste as you go. This way, you can avoid the hassle of rinsing off the Pepper or flakes if it is too spicy. Step 3: Sprinkle away

Using a dry rub method, you’ll need to mix the seasoning with other ingredients like salt and oil to create a paste-like consistency before rubbing it into the meat evenly. Polyamide casings are high performance casings used for a wide range of processed meats,poultry and cheese applications. Freddy Hirsch Kalahari Biltong Spice is one of the most popular biltong spices with a fantastic taste suited to all varieties of meat, from beef to game and ostrich. It contains no less than 16 different flavours: garlic, onion, pepper, oregano, coriander, parsley, ginger, nutmeg, mace cardamom, and cinnamon are just some of the ingredients which make up this delicious biltong spice.

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I’ve tried a few of the different flavours of Freddie Hirsch, and I must say that Freddy Hirsch Original Biltong Spiceis by far my favourite. Lastly, if you want to make your biltong spice from scratch, the base ingredients are straightforward.

Dry the meat for 3 to 4 days. It should be hard on the outside and a little bit moist on the inside. Egte Plaaslekker: Highly spiced with coriander, pepper, cloves and nutmeg. This is for those that love a little bit more spiciness to their boerewors. But, if you’re a bit of a gung-ho cowboy type, you could try setting up your biltong in a dry spot. Simply hang the strips on hooks made from paperclips and point a fan onto them. This will not only help the meat to dry, but it keeps the flies away, too.

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Biltong takes many forms, including beef biltong, game biltong and ostrich biltong. biltong in wooden bowls You can also use balsamic vinegar (and then omit the sugar because it’s quite sweet), or apple cider or spirit vinegar. Then, don’t forget about the sweet side! Brown sugar is often used as a sweetener in biltong spice blends. Or you could go for something more exotic, like honey or maple syrup, to give your mix some extra depth of flavor.

Take each strip of meat and turn it over in the tray to expose the unspiced side. Repeat the above procedure to spice meat with the rest of the spice. Allow to soak in for a few minutes. The vinegar serves two purposes: firstly, it kills any harmful bacteria or mould that could be lurking on the surface of the meat (and which could potentially wreak havoc with your stash later on) and secondly, it adds flavour. These spice mixes will last you forever if you use common sense: store them in an air-tight container and keep that container away from heat and light. They won’t go bad, but they’ll lose their potency. Preparing biltong is a fun and engaging process. You will discover the various spices you can mix with different meats to achieve delicious flavors and customize the dish to fit your taste. Step 1 – You only add the biltong spices after the meat is ready to dryThen grab some vinegar and Worcestershire sauce (optionally if you want). Apple cider vinegar is best, but any kind will work. To marinate the meat, add some vinegar to a bowl. Submerge the strips briefly to coat them in the vinegar mixture. Make sure to coat the meat thoroughly. Raise the biltong to allow the vinegar to drip away. Step 2 – Determine the herbs based on what kind of meat you’ll use.

Once your meat is dried, you need to find somewhere safe to store it (not only for protection from the elements, but from biltong thieves, too!).Season the meat by rubbing the pepper, remaining salt and coriander on all sides until the meat is well crusted in spice. I highly recommend purchasing a biltong dryer. These consist of a box with bars and hooks to hang your meat on, and critically, a fan and light that help to dry the meat and prevent mould from growing. I have seen many a grown man weep at the sight of his well-coddled biltong covered in ominous green-grey fluff! Whether you decide to use Worcestershire sauce or vinegar or even the type of vinegar will change the taste profile of your final product.