Freddy Hirsch Original Biltong Spice 1 kg

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Season the meat by rubbing the pepper, remaining salt and coriander on all sides until the meat is well crusted in spice. 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. You can also use balsamic vinegar (and then omit the sugar because it’s quite sweet), or apple cider or spirit vinegar. 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.

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.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. 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 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. Biltong can be made from various types of meat, with beef being the most common choice. Other meats like game (such as kudu, springbok, or ostrich), pork, and even fish can be used. 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!). Whether you decide to use Worcestershire sauce or vinegar or even the type of vinegar will change the taste profile of your final product. 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.Then grab some vinegar and Worcestershire sauce (optionally if you want). Apple cider vinegar is best, but any kind will work. 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. 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. 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. 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.

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. 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). 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 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. 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.

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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. 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. 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.