Freddy Hirsh Hunters Biltong Spice (1kg)

For traditional South African biltong: per 1kg of beef, use approximately 35–40g of spice rubbed into the meat after a vinegar wash. Hang in a cool, dry, well-ventilated space (or use a biltong box with a fan) for 3–7 days depending on desired wetness. Also works as a beef rub for braai, or as a seasoning for jerky and droëwors. The 1kg bag will season roughly 25–30kg of biltong — bulk size, perfect for biltong enthusiasts. Store in a cool, dry place in the resealed bag.