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Crown Safari Biltong Spice 2kg

$39.95

2kg

The Safari blend most South Africans grew up on. Coriander and black pepper up front, with a beefy note underneath. 2kg seasons 40 to 50kg of meat, which is most of a year for a household drying 5kg a month.
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Safari is the blend most South Africans reach for without thinking about it. Coriander and cracked black pepper doing the work, salt to cure, and a beefy background that reads as biltong. Crown National has been blending spice in South Africa for more than 100 years. Safari is their biggest biltong seasoning, and it has been on shelves long enough that most people use it as the reference point for what biltong should taste like. The 2kg bag is the size you buy once you have stopped experimenting. At the recommended 45g per kilo it seasons roughly 44kg of meat, which works out at about 90c of spice per kilo of raw meat. Dry 5kg a month and you will be into next spring before you need another one. Two things decide whether a batch comes out right. The spice is only one of them. The other is dosing by weight. Weigh the meat, weigh the spice, then mix. Sprinkling by eye is how you end up with one batch that is perfect and the next one too salty to finish. Everything else is the method your family already knows. Slice silverside along the grain, dose the spice, add vinegar or Worcester sauce if you want the tang, rest it covered in the fridge overnight, then hang it with the fan running. 3 to 4 days, depending on how wet you like it.

Ingredients: Flavour Blend [Salt, Colourants (E150c, E172), Flavourings (Celery), Sugar, MSG (Flavour Enhancer (E621), Hydrogenated Vegetable Fat (Palm Fruit), Acidity Regulator (E330), Spice Extract (TBHQ (E319)], Salt, Spices, Preservative (Potassium Sorbate E202), Sugar

Allergens: Contains celery.

Storage: Store in a cool, dry place away from direct sunlight. Seal after use.

Product of South Africa.

  1. Cut the meat into strips along the grain and weigh it.
  2. Weigh out 45g of spice for every kilo of meat. The supplier’s working range is 40 to 50g per kilo, so go to 40g for a milder cure and 50g if you like it salty.
  3. Optional: add vinegar or Worcester sauce at 50 to 100g per kilo of meat.
  4. Mix it through properly, cover, and refrigerate overnight.
  5. Hang to dry with the fan on. Usually 3 to 4 days.

Delicious ways
to use this spice

Biltong
Steaks
Stews
Ribs

Spice up your next Biltong adventure

Prepare the meat

Using a sharp knife, following the grain of the meat, cut into 20mm (2.5cm) thick lengths.

Add spice mix

Sprinkle evenly on both sides between 40g to 50g per 1kg of cut meat. Leave overnight in the fridge.

Hang in your Biltong box

Add a hook to the thickest end of each length and hang in your biltong box.

Let the magic happen

Test the readiness of your biltong every couple of days by squeezing the sides together. If you feel any give, it’s still ‘wet’ inside.

Once ready, slice and savour.

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FAQ

Store them in an airtight container in a dark, dry place. Do not store spices in direct sunlight, as this will shorten their shelf life.

How long do I hang my biltong and how long does it take to dry?
Around 5 days depending on the weather, and whether you like your biltong crisp and dry or slightly wet/ moist.

Topside and silverside, both cuts of rump, are ideal for biltong. Tenderloin, sirloin, and steak from the rump or hip are also fine to use. Always try and buy the best quality meat you can afford for the best results! Keep an eye out for lean cuts of meat with even yet minimal marbling.

Preferably not. Freezing damages the fibres of the meat (because of the jagged water crystals) and softens it, making it mushy.

Kalahari Khabu stocks biltong makers, biltong hooks and biltong cutters to ensure your entire process is seamless, efficient and flop proof!

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