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Crown Safari Biltong 2kg – 10 Pack Bundle

Original price was: $390.95.Current price is: $309.95.

20kg

20kg of Safari at $15.50 per kilo, down from $19.98 on singles. Seasons 400 to 500kg of meat, which puts your spice cost around 70c per kilo of raw meat. The lowest input cost in the Crown biltong range.
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$309.95 for 20kg of Safari works out at $15.50 a kilo. The same 20kg bought as 10 single bags at $39.95 comes to $399.50, so the bundle takes $89.55 off. That is 22%. The number that matters more is what the spice costs you per kilo of meat. At 45g per kilo, 20kg of Safari seasons about 444kg of raw meat. That is 70c of spice per kilo. On single bags the same meat runs you 90c. Across 444kg the gap is $89.55, and it comes straight off your input cost on product you were making anyway. Run the supplier’s full range of 40 to 50g per kilo and you are between 400 and 500kg of meat, or 62c to 78c per kilo. The second reason to hold 20kg is consistency. Customers who buy your biltong every week can taste a blend change before they can name it. Buying one bag at a time leaves you at the mercy of whatever is in stock the week you run out, and a mid-month substitution shows up on the counter. 20kg of one blend removes that question for months. It also takes the reorder out of your week. Running dry on a Thursday with meat already cut is an expensive way to learn how long shipping takes. If you are making droewors as well, Safari droewors is built on the same coriander and pepper base, so the counter reads as one house style.

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.

Same method at any scale. Weigh the meat, dose at 45g of spice per kilo, add vinegar or Worcester sauce at 50 to 100g per kilo if you use it, mix through, then rest covered under refrigeration overnight before hanging.

Dose by weight, not by eye. At 400kg of meat a batch, a 5g per kilo drift is 2kg of spice and a noticeable change on the counter.

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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Basic Biltong Recipe

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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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