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

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Over the years, I have tried many different biltong spices, and in my humble opinion, these five stand out from the rest.

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. X 500g Custard * no cooking required can be made with cold milk - Malva Pudding - Easy to make in 3 steps 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. It makes inexpensive cuts, even those from supermarkets, not matured- taste so, so good. The coriander and pepper notes make it quite different from others on the market.

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. Lastly, if you want to make your biltong spice from scratch, the base ingredients are straightforward. 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. 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. 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! 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.They do many spice blends, but I have chosen to look at the Kalahari, Original and Hunters biltong spices for this review. Egte Plaaslekker: Highly spiced with coriander, pepper, cloves and nutmeg. This is for those that love a little bit more spiciness to their boerewors. Biltong can be made from various types of meat, with beef being the most common choice. Other meats like game (such as kudu, springbok, or ostrich), pork, and even fish can be used. 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.

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.Season the meat by rubbing the pepper, remaining salt and coriander on all sides until the meat is well crusted in spice. 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. 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 You want to have your biltong spices pre-mixed and ready to use, so all that is left to do is sprinkle them onto the meat before drying or curing.