Freddy Hirsch Original Biltong Spice 1 kg

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

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 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. 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. 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. 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.

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.

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. 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.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. 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. Lastly, if you want to make your biltong spice from scratch, the base ingredients are straightforward. Whether you decide to use Worcestershire sauce or vinegar or even the type of vinegar will change the taste profile of your final product. Dry the meat for 3 to 4 days. It should be hard on the outside and a little bit moist on the inside.

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. Over the years, I have tried many different biltong spices, and in my humble opinion, these five stand out from the rest. 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. 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.Finally, you’ll need to balance out the flavors and ensure that all the ingredients are evenly mixed. 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.

Egte Plaaslekker: Highly spiced with coriander, pepper, cloves and nutmeg. This is for those that love a little bit more spiciness to their boerewors. 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! 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.

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