Biltong can be made from various types of meat, with beef being the most common choice. Other meats like game (such as kudu, springbok, or ostrich), pork, and even fish can be used. The cut you use is up to you. Some people believe the better the cut, the better the biltong, but I beg to differ: I think topside or silverside work just as well as more expensive cuts, and at a fraction of the cost. Sprinkle your homemade biltong spice mix onto your favorite meat or marinate them a bit before leaving them to dry or hydrate or slowly heat them in the oven or biltong box. Hunters Boerewors and Kameelhout Boerewors spices: Both are typical boerewors seasoning with mild spicing and great taste. Homestay Boerewors Spice: With spicy notes of coriander, cloves and pepper, this medium spiced seasoning is perfect to add a little zing to your boerewors.

When adding hot or spicy ingredients to your biltong, it’s best to use small amounts and taste as you go. This way, you can avoid the hassle of rinsing off the Pepper or flakes if it is too spicy. Step 3: Sprinkle awayThey do many spice blends, but I have chosen to look at the Kalahari, Original and Hunters biltong spices for this review.

For those who don’t know what biltong is, it’s a dried meat product from South Africa. It’s like jerky but better (in my opinion).

Start by mixing the dry ingredients in a bowl and then add liquids one at a time while stirring continuously until all the ingredients are blended into a paste-like consistency. Or you can just put them all in a blender or food processor and blend them till they’re a paste.