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Freddy Hirsch Original Biltong Spice 1 kg

£9.9£99Clearance
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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. When the time is up, use a knife to remove any extra salt – DO NOT PUT THEM OR HOLD THEM UNDER WATER. Garlic, onion, pepper, oregano, coriander, parsley, ginger, nutmeg, mace cardamom and cinnamon are just some of the ingredients which make up this delicious biltong spice. 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: 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.

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

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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.

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 Whether you decide to use Worcestershire sauce or vinegar or even the type of vinegar will change the taste profile of your final product. Over the years, I have tried many different biltong spices, and in my humble opinion, these five stand out from the rest. 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.

To marinate the meat, add some vinegar to a bowl. Submerge the strips briefly to coat them in the vinegar mixture. Make sure to coat the meat thoroughly. Raise the biltong to allow the vinegar to drip away. Step 2 – Determine the herbs based on what kind of meat you’ll use. 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. 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.

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