Freddy HirschKalahari Biltong Spice 1 kg

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!

Great for standard biltong using UK beef. I added some crushed coriander seeds.

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

Being a South African living in the UK for 19 years could not stand with not having Biltong purchasing was to expensive so I decided to make my own billies, from day one I have always used the Freddy Hirsch Kalahari blend friends and family love the taste must have made 40/50 kgs so far in my medium sized box.

Bought 1kg of spice a while back and so far done about 5/6 kg of biltong and finished the pack, this is with my extremely heavy hand in spicing so you might be able to make it go further, but yea very good spice really tasty and much easier than trying to make up your own spice for home biltong

I've tried a few of the different flavours of Freddie Hirsch and I must say that this one is by far my favourite. I am able to get a dark shade on the biltong and it isn't white or off-coloured once it is dry. The flavour is very meaty and not overly salty, I gues it depends on how much you use but I've found that around 50g of spice per kg of raw meat gives me the best results. I would not try any other spice now that I've used this one!

Amazing taste. A little too salty for me but maybe I just put a bit too much of the mix on my biltong.

I wish I had taken more note of the reviews about the saltiness of this product. I like a lot of salt but this has made £20 worth of prime topside totally inedible. Not only is my biltong salty beyond being able to eat it, there is no flavour whatsoever.That was a very expensive mistake, with the cost of the spices on top of the cost of the meat.I will be going back to my usual brand (unfortunately it was out of stock at the time).