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

HELP SUPPORT THE CHANNEL- HIT SUBSCRIBE 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-    • How to make Biltong at home   Stay tuned for Part 2 soaking/marinating and Part 3 hanging of the meat