Freddy Hirsch Original Biltong Spice 1 kg

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Hunters Boerewors and Kameelhout Boerewors spices: Both are typical boerewors seasoning with mild spicing and great taste. Then grab some vinegar and Worcestershire sauce (optionally if you want). Apple cider vinegar is best, but any kind will work. Homestay Boerewors Spice: With spicy notes of coriander, cloves and pepper, this medium spiced seasoning is perfect to add a little zing to your boerewors. 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.

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!). X 500g Custard * no cooking required can be made with cold milk - Malva Pudding - Easy to make in 3 steps

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You can also use balsamic vinegar (and then omit the sugar because it’s quite sweet), or apple cider or spirit vinegar.

Place freshly sliced meat strips into a tray or bowl side by side so that meat touches and no gaps are present between strips. This prevents any wastage of 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! 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. Start by mixing the dry ingredients in a bowl and then add liquids one at a time while stirring continuously until all the ingredients are blended into a paste-like consistency. Or you can just put them all in a blender or food processor and blend them till they’re a paste. Freddie Hirsch biltong spices are all handmade within Cape Town itself, in small batches, to ensure each batch of spice is as fresh as possible.

Freddy Hirsch Kalahari Biltong Spiceis 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: Lastly, if you want to make your biltong spice from scratch, the base ingredients are straightforward.

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Dry the meat for 3 to 4 days. It should be hard on the outside and a little bit moist on the inside. If you want to take things up a notch, you can make your custom blend of biltong spices! All it takes is combining some of your favorite herbs and spices in equal parts until everything is well blended – think smoked paprika, garlic powder, onion flakes, thyme, and oregano. 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. 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.

Dry the meat. You can either hang it in a cool, dry place and aim a fan at it, or hang it in a biltong dryer. Sprinkle your homemade biltong spice mix onto your favorite meat or marinate them a bit before leaving them to dry or hydrate or slowly heat them in the oven or biltong box. Meats require different seasonings, so choose the right one for your dish. For instance, beef and game meats such as kudu, springbok, or ostrich will require more robust flavors, such as cumin and coriander, whereas poultry may need something more delicate, like paprika or nutmeg. Season the meat by rubbing the pepper, remaining salt and coriander on all sides until the meat is well crusted in spice. Mix the vinegar, Worcestershire sauce, sugar, and 2/3 of the salt and spice in a large, shallow glass or ceramic dish (a lasagne-sized roasting dish works well for this). Lay the strips in the brine and coat them well on all sides. I leave them for an hour or two, and then flip them over and leave for another few hours.

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A light coating of seasoning is all that’s needed to flavor the meat — no need for an excessive amount. No need to add too much spice, as the flavor will develop during the seasoning period. Optionally, you can add a layer when hanging it up to dry. 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 Egte Plaaslekker: Highly spiced with coriander, pepper, cloves and nutmeg. This is for those that love a little bit more spiciness to their boerewors. 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.