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

£9.9£99Clearance
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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).

You can also use balsamic vinegar (and then omit the sugar because it’s quite sweet), or apple cider or spirit vinegar.

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X 500g Custard * no cooking required can be made with cold milk - Malva Pudding - Easy to make in 3 steps 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. 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.

When the time is up, use a knife to remove any extra salt – DO NOT PUT THEM OR HOLD THEM UNDER WATER.If you want to take things up a notch, you can make your custom blend of biltong spices! All it takes is combining some of your favorite herbs and spices in equal parts until everything is well blended – think smoked paprika, garlic powder, onion flakes, thyme, and oregano. Dry the meat for 3 to 4 days. It should be hard on the outside and a little bit moist on the inside. Finally, you’ll need to balance out the flavors and ensure that all the ingredients are evenly mixed.

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.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. 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

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. 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 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. 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. 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.

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