Freddy Hirsch Original Biltong Spice 1 kg

Product Information

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. 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. They do many spice blends, but I have chosen to look at the Kalahari, Original and Hunters biltong spices for this review. 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. The cut you use is up to you. Some people believe the better the cut, the better the biltong, but I beg to differ: I think topside or silverside work just as well as more expensive cuts, and at a fraction of the cost.

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. 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. 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. Lastly, if you want to make your biltong spice from scratch, the base ingredients are straightforward.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. Hunters Boerewors and Kameelhout Boerewors spices: Both are typical boerewors seasoning with mild spicing and great taste. 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.

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

Plaaslekker Style droëwors: This product is the same as the ever-popular Plaaswors boerewors, except that it contains a mould inhibitor as a preservative, namely potassium sorbate 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.X 500g Custard * no cooking required can be made with cold milk - Malva Pudding - Easy to make in 3 steps 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.

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