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

Product Information

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. 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. 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! Try to prevent meat from lying in its own blood; place a draining board in the bottom of the tray to keep meat out of its blood.

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

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. 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. 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.

Top Selling Casings

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. 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.

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. 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: Biltong takes many forms, including beef biltong, game biltong and ostrich biltong. biltong in wooden bowlsGarlic, onion, pepper, oregano, coriander, parsley, ginger, nutmeg, mace cardamom and cinnamon are just some of the ingredients which make up this delicious biltong spice.