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: 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. Finally, you’ll need to balance out the flavors and ensure that all the ingredients are evenly mixed. 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

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. 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. 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.

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You can also use balsamic vinegar (and then omit the sugar because it’s quite sweet), or apple cider or spirit vinegar. 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 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 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. 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. 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! 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. 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.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!). 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. They do many spice blends, but I have chosen to look at the Kalahari, Original and Hunters biltong spices for this review.