Crown National Safari Biltong Seasoning

Very tasty spice mix. Will buy again. Thanks

Tastes like home! Use Silverside or Top Rump. Cut 3cm thick strips along the grain. Salt and rest for 3 hours. Wipe off the salt. Put meat into a wet cure of red wine vinegar, Worcestershire sauce and honey for 2 hours Remove from wet cure and pat dry Coat meat in Biltong Seasoning Hang meat in an oven with the oven light on and the door slightly ajar. The biltong will be ready when it has lost half its weight. Enjoy!

Quick delivery and item exactly as described

I always use this biltong spice.. good balance of spices.. although I always add some of my own

This spice made a decent biltong. Make sure to use the measurements as indicated on the packet.

Great spice the biltong taste great

Tastes great! Making my second batch of biltong right now

When I watch all the YouTube video clip how people make their biltong, I can just laugh when they cure it only five to six hours in the spice and vinegar.... I use a layer of this spice, then add the meat , Worcester sauce or even Mrs. Ball Chutney , layer of spice and so on till the Tupperware container is filled up...Put the lid on and turn it around when I put it in the fridge... Turn it around every hour for the first six to eight hours and then let it stand over night till the next morning, also turn it around every hour or so...till it had cured for 24 hours! Then hang them on the plastic hooks on 15mm dowel stick in the biltong box, about 20mm apart from each other..... My biltong box has three computer fans, two at the bottom sides left and right, for air intake and one on the lid for air extraction, one 1500 watt reptile lamp .... Meat thickness from an inch or so takes about 5 to seven days to dry out, depends how dry you want it.... I do not buy biltong in the shop since I built the box way back about 5 or 7 years ago.... You cannot go wrong with this recipe or spices....