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

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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. 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. 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. Biltong takes many forms, including beef biltong, game biltong and ostrich biltong. biltong in wooden bowls

I like to use a mixture of red wine vinegar, Worcestershire sauce, a little bit of sugar (optional) and, sometimes, a tablespoon or two of spice. The next step is technically where the spices come in, but I sometimes like to add them at this stage, too. 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. 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. Biltong has a distinct flavour profile, characterised by the combination of spices used in the marinade. It is savoury, salty, and often slightly tangy due to the vinegar. The texture can range from relatively soft to quite firm, depending on personal preferences. Try to prevent meat from lying in its own blood; place a draining board in the bottom of the tray to keep meat out of its blood.For those who don’t know what biltong is, it’s a dried meat product from South Africa. It’s like jerky but better (in my opinion). Hunters Boerewors and Kameelhout Boerewors spices: Both are typical boerewors seasoning with mild spicing and great taste. X 500g Custard * no cooking required can be made with cold milk - Malva Pudding - Easy to make in 3 steps Egte Plaaslekker: Highly spiced with coriander, pepper, cloves and nutmeg. This is for those that love a little bit more spiciness to their boerewors. 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.

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. Finally, you’ll need to balance out the flavors and ensure that all the ingredients are evenly mixed. When the time is up, use a knife to remove any extra salt – DO NOT PUT THEM OR HOLD THEM UNDER WATER. 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:

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.

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!). In winter, or in tropical areas where there is a lot of moisture in the air, I recommend that you keep it in the fridge or freezer to prevent it from going mouldy, and then take it out as you need it. In summer months, an airtight container in a cool cupboard should suffice.One of the key biltong ingredients is salt. I believe in using quality salt – either pure sea salt or something like Himalayan pink salt. Not only is it better for your health, but it adds much deeper flavour, too.

Polyamide casings are high performance casings used for a wide range of processed meats,poultry and cheese applications. 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.

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. 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. 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. Then grab some vinegar and Worcestershire sauce (optionally if you want). Apple cider vinegar is best, but any kind will work. 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.