Freddy Hirsch Original Biltong Spice 1 kg

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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. 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. 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. 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!). 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.

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. 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. Over the years, I have tried many different biltong spices, and in my humble opinion, these five stand out from the rest. Biltong takes many forms, including beef biltong, game biltong and ostrich biltong. biltong in wooden bowls 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.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. 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. Season the meat by rubbing the pepper, remaining salt and coriander on all sides until the meat is well crusted in spice. You can also use balsamic vinegar (and then omit the sugar because it’s quite sweet), or apple cider or spirit vinegar.

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. 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. 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. Hunters Boerewors and Kameelhout Boerewors spices: Both are typical boerewors seasoning with mild spicing and great taste.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 They do many spice blends, but I have chosen to look at the Kalahari, Original and Hunters biltong spices for this review. 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 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.