Knersie, I make up my mixes from scratch, roasting the corriander etc, in the kitchen, using some old family recipies, I have had 100% of customers returning so the quality seems good enough, Freddy Hirsch spices and mixes are available through a locally based importer, so I would be gratefull for another good recipe thank you, I am making batches of 60 kg at present, so the mixing is getting difficult in a kitchen :help:
Hillsdown, Boerewors is the traditional South African beef sausage, with pork fat added, the flavour is a blend of corriander, cloves and black pepper with recipes often including other spices such as nutmeg, depending on preferred taste, Boerewors is unbeatable on the Braai (BBQ).
Biltong is meat cut into strips along the grain,usually beef or venison, which has been cured in a salt and spice mixture, then air dried, it is similar to jerky but has a distinctive taste which most people find addictive! It used to be used as supplies by hunters, migratory herdsmen of Dutch/French origin (trekboers) and pioneers trekking into the South African interior, we used it as supplies in the army being lighter than the bulky army ration packs.
