Crown National Safari biltong seasoning in a 1 kg pack, used at 45 g per kg of cut meat for home-style biltong, plus beef, chicken and game grills.
A gold pack printed with leopard spots, zebra stripes and the SAFARI brushstroke logo, with a plain white label in the centre that gets straight to work. It reads biltong seasoning, product code 4402200, pack size 1 kg, and gives a short usage method: cut the meat into strips and weigh it, calculate 45 g of spice per kilo of cut meat, mix the meat and spice well, cover and refrigerate overnight, then hang to dry. The back names Crown Food Group of Cape Town as the maker. As general background, biltong is commonly described as an air-dried, cured meat from Southern Africa, made from beef or game such as ostrich or kudu, and it is air-dried rather than heated like jerky. The gallery shows strips of beef coated in seasoning, sliced finished biltong, and two other uses, a whole roast chicken and grilled chicken pieces. Commonly, butchers and kitchens follow the label rate for biltong, and use smaller amounts as a dry rub for steaks, chicken, lamb chops and roast potatoes, or sprinkled over popcorn and fries. Use clean gloves and trays for raw meat, and keep the opened pack tightly folded and dry.
