Freddy Hirsch Kalahari Biltong Spice 1 kg

Every biltong maker has their favourite and will swear by it - this is mine! Always arrives on time, the mix is great, the flavour consistent (from opening to finishing the mix) and the results perfect!

Have tried plenty of different spices before. Even worked on my own mix for a year or two. Always had the same problem- consistency of it. Most original bends have hudge pieces of salt in them. Once they stick- will make your biltong too salty, by overseasoning it slowly , during whole process of drying. This mix is just right (not too salty) and even better, as probably some sort of beef extract was added to it. It makes inexpensive cuts, even those from supermarkets, not matured- taste so, so good!!! It may be very wrong for some biltong purists, who will only accept basic mix of 4 (salt, sugar, coriander and pepper) and just sprinkle their matured ribeye cuts with vinegar... For me it works beautifully, on everything- exchanging cheap supermarket roasting joints (top rump is the way to go) into super beefy biltong, which tastes like it was made from the best cuts of matured meat. Never oversalted so far. For those, who are going to complain about it, being not enough "original" biltong spice or saying that their biltong was too "beefy", too rich, I've got advise. Buy some coriander seeds, use tiny amount, fry them a bit, leave some not fried, pulse it few times in blender, while shaking it (you don't want powder, just broken seeds) and mix some, with some of this spice. Will make it a bit more "original", but still so much better. Can also alternate to your taste with chilli flakes, garlic powder, even smoke paprika... Possibilities are endless. Now the last and the most important for me. Why I really love this spice so much. I don't sprinkle vinegar on my meat. I like my beef to marinate in it and get some in. I do put all of the cuts in foil bag and bash it on the kitchen top with heavy wooden cutting board. Than turn bag and do the same on other side. Place them in vinegar one by one (just to cover, when all tightly packed) for 30min, take them out, without soaking bash them again in the bag and return to vinegar for another 30, turning, so they could all take some. Most of vinegar sinks in. After 30min I remove excess liquid, apply this biltong spice and get all drying. This kalahari mix each time manages to rebuild all beefy flavor, making it super tasty biltong with a tiny hint of vinegar, instead of vinegary, tasteless- salty pieces of dried beef I had done before. Absolutely love it!

Nothing really wrong with this blend, I just don't find out as good as the "Original" blend Price wise probably good value but it'll only last a while due to not being as tasteful It definitely has a more meaty flavour but not as spicy Highly recommend the brand but Kalahari blend for me is just ok...but that's to do with my taste not necessarily the quality

Great tasting spice. Strong coriander. Biltong comes out perfect .

Excellent product

Very nice!

Great biltong spice!

Easy to use biltong spice but still needs a bit of flavour, I tend to add a little brown sugar, and some chinese 5 spice and garlic power for a bit of depth.