How to Make Biltong Spice from Scratch. The full process- Part 1. Not Jerky

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Today is biltong making day, I usually do a batch each month of about 3kgs. In the video I will show the full spice making combination process from start to finish.

There will be 3 videos:
1 Part Spice Mix (this video)
1 Part Soaking in vinegar
1 Part Hanging

I have been making biltong for about 10 years now. Its full of protein and is bloody good for you.
It makes great snack food anytime of the day!

I have experimented with many many variations of spices but this mixture is a good base to start off, adding extras like African Peri Peri, Moroccan, Sumac, Dukka ect ect.
Its all about experimenting to find a good medium on what flavours you like.
The finished fresh spice mix tastes best if used within 3 months.
Here's a good starting recipe which should do aprox 10kgs of meat-
60 grams rock salt
30 grams roasted peppercorns
50 grams roasted coriander
1 tablespoon of smoked paprika
1 tablespoon african peri peri
4 tablespoons of brown sugar
1/2 tablespoon bi carb soda

If you haven't made it before I suggest you give it a go it tastes so bloody good it goes hand in hand with a few beers.

If you have any questions leave them below, as always like share and subscribe

Playlist on how to make biltong- youtube.com/playlist?list=PLPtRM2eA_3CQVFl1-ngu…

Stay tuned for Part 2 soaking/marinating and Part 3 hanging of the meat