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

Product Information

Finally, you’ll need to balance out the flavors and ensure that all the ingredients are evenly mixed. 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.

When the time is up, use a knife to remove any extra salt – DO NOT PUT THEM OR HOLD THEM UNDER WATER.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 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.

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. 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. 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: 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. 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.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). Season the meat by rubbing the pepper, remaining salt and coriander on all sides until the meat is well crusted in spice. 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.

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. 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. 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. Dry the meat for 3 to 4 days. It should be hard on the outside and a little bit moist on the inside. 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.

Popular Food Ingredients

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. Whether you decide to use Worcestershire sauce or vinegar or even the type of vinegar will change the taste profile of your final product. Polyamide casings are high performance casings used for a wide range of processed meats,poultry and cheese applications. 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!).