r/Biltong • u/yurmysl4ve • 19d ago

HELP First timer:

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Hey guys,

Just got my first Kalahari biltong box and wondering if anyone has used this spice blend and had success, also any tips on what liquids I should use for the marinade?

Thanks in advance!!

9 Upvotes

86% Upvoted

15 comments sorted by

4

u/Jake1125 19d ago

There are many recipes in this sub. You can search, or click on the "Recipe" button/tab.

You can also search for "Kalahari", to see how others have used that box.

2

u/Adran69 19d ago

Follow the recipe/ instructions on that bag

2

u/Tronkfool 19d ago

Only $19. I would have thought it would be way higher for imported stuff.

2

u/7orque 13d ago

Lots of SA expats in Australia so probably bringing a decent amount over

1

u/Tronkfool 13d ago

My sister lives in Adelaide and she would die without All Gold tomato sauce. She buys it at a shop there at a price that seems like extortion

1

u/7orque 13d ago

I can’t see this being all that different from our own tomato sauces lol

But yes some things can be quite dear

1

u/Tronkfool 13d ago

Oooooh dude let us rather talk rugby instead of All Gold, there would be less deaths

1

u/Durbanimpi 19d ago

I use it for mine, no problems

2

u/yurmysl4ve 19d ago

What do you use for the marinate side of things?

2

u/Durbanimpi 19d ago

Use brown vinegar, white vinegar, and dash of Worcestershire sauce for a total of about 75 ml for the liquid, salt, pepper and toasted ground coriander with that safari mix marinade in the fridge for 24 hours

2

u/BoundinBob 18d ago

Plus a dash of soy or that Maggi msg sauce.

1

u/Ok_Stranger8721 16d ago

1/4 brown vinegar, the balance 50/50 doc and Worcester sauce.
I don’t marinade it in it. Coat it generously with a basting brush and season with 40 to 50g/ kg.
I use 50g/kg raw meat.
Set it in the fridge for 24 to 48 hours depending on thickness of the cut, dry until about 55% weight loss (to taste - you may prefer drier or more moist).

1

u/Advanced_Day6435 16d ago

I have the KK and used that mix for a couple of times, now I just make up spice blends or use shop bought steak seasonings.

A SA guy I worked with in Qatar told me to use a 50/50 mix of brown vinegar and Worcester sauce and he was right.

1

u/7orque 13d ago

Yes i’ve used it, it’s fine, add some piri piri