Freddy Hirsch Chillibite Hot 1kg
$24.95
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DESCRIPTION
Cayenne runs the show here, over a barbecue base. The heat builds instead of hitting all at once.
There’s coarse chilli and parsley through the mix and that’s deliberate. You can see the spice on the meat. Red flecks and green flecks on a dark strip of biltong is half the reason people reach for it.
How to use it
- 30 to 50g of spice per 1kg of meat
- Mix or tumble the spice, meat and any other ingredients together
- Leave it overnight to marinate
- Mix or tumble again
- Hang and dry to 40 to 50% moisture loss
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