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Crown Safari Biltong Seasoning 1kg, 10 Pack Bundle (10kg)
Original price was: $210.95.$159.95Current price is: $159.95.
10kg
Description
Ingredients
Ingredients: Flavouring [celery, maize flour, maize meal, colourants, flavour enhancer (MSG, E621), hydrogenated vegetable fat (palm fruit), anticaking agent, acidity regulator, spice extract (anti-oxidant TBHQ)], salt, spices, sugar. Preservative potassium sorbate.
Allergens: Contains celery. This product may contain eggs, soy and milk. It also contains flavour enhancer.
Storage: Store in a cool, dry environment away from direct sunlight.
Product of South Africa.
How to use it
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, rest covered under refrigeration overnight, then hang.
Open one bag at a time and seal it after every use. Safari picks up moisture from the air and a clumped bag doses unevenly, which is where batch drift usually starts.
Delicious ways
to use this spice
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.
FAQ
What is the best way to store the spices?
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.
What cuts of meat do I use?
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.
Can I freeze my biltong?
Preferably not. Freezing damages the fibres of the meat (because of the jagged water crystals) and softens it, making it mushy.
What equipment do I need?
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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