Get set for match day with these spicy homemade snacks

At Freddy Hirsch, we’re known for high-quality spices and ingredients that can take your homemade snacks to the next level. Here are some of the top spices from Freddy Hirsch that you can use to create spicy homemade snacks for your next match day:

Snack Attack 

1. Peri-Peri Seasoning: This spicy seasoning is perfect for adding some heat to your homemade snacks. It's great on biltong, droëwors, and other dried meats.
2. BBQ Seasoning: This classic seasoning is perfect for adding a smoky flavour to your homemade snacks. It's great on meaty snacks like biltong. 
3. Crushed Chillies: These are perfect for adding some heat to your homemade snacks. They're great on popcorn, nuts, and other snacks.

Game day GRUB 

Now that you know some of the best spices from Freddy Hirsch for match day snacks, it's time to get cooking! Here are some recipe ideas to get you started:

1. Spicy Biltong: Add some Chillie Bite Seasoning. Rub it onto your biltong and let it dry in the Hico Biltong Drying Cabinet from Freddy Hirsch.
2. Spicy Popcorn: Pop some popcorn and drizzle it with melted butter. Sprinkle on some crushed chilli. 
3. BBQ Nuts: Roast some nuts in the oven with Freddy Hirsch BBQ Special, which is the perfect combination of that yummy BBQ taste, smokey aromas and a spicy kick. Serve them up in a bowl for a crunchy and savoury snack.
4. Spicy Crackers: Spread some cream cheese onto the crackers and sprinkle on some peri-peri seasoning and crushed chillies. Serve them up with your favourite dipping sauce.

By using these delicious spices and ingredients from Freddy Hirsch, you can create a range of mouth-watering homemade snacks that are perfect for match day. Get set for match day with these spicy homemade snacks that are sure to please even the most discerning sports fans.

Biltong Bonanza 

If you are frantically Googling: how to make biltong in South Africa or how to dry droewors at home, then count your lucky snack stars because, at Freddy Hirsch, we have everything you need to beat the cravings and make your own biltong.

To make biltong, you'll need a few key ingredients: beef, vinegar, and biltong spice. Biltong spice is a mixture of coriander, black pepper, and other spices, and you can get them all at Freddy Hirsch’s online store, or your nearest Cash & Carry.

1. Place freshly sliced meat strips into a tray or bowl slide-by-side so that meat touches and no gaps are present between strips; this prevents wastage of spice. 
2. Sprinkle brown vinegar/Worcester sauce as desired.
3. Lightly sprinkle your choice of Freddy Hirsch spice over one side of the meat. Ensure that the entire surface of the meat is sufficiently covered by spice.  
4. Take each strip of meat and turn it over in the tray to expose the unspoiled side. Repeat the above procedure to spice the meat with the rest of the spice. Allow to soak in for a few minutes.  
5. If you are stacking meat in a tray, place the thicker pieces on the bottom of the tray and stack the thinner pieces on top. This added pressure will assist in pressing spice into the meat. 
6. Cover the tray and place it in the fridge. 
7. Marinate for AT LEAST 3-4 hours, but preferably overnight. 
8. If meat is not allowed to marinate sufficiently, there will not be enough time for the salt to penetrate the meat. 
9. Using plastic or metal hooks which have been sanitised thoroughly, hang your biltong. 
10. Drying time is dependent on the temperature - however, a drying rule of thumb is 23-30 degrees celsius for 3-4 days. 

Say Goodbye to Dull Droëwors

To make droëwors, you'll need a few key ingredients: beef or lamb, vinegar, and droëwors spice. Droëwors spice is a mixture of coriander, black pepper, and other spices and can also be found at a Freddy Hirsch store near you.

1. Pre-cool meat to 2 degrees Celsius. 
2. Mince the meat through a 13mm plate.
3. Add the dry ingredients to the meat, mix through by hand and place back in the chiller for 3 hours to allow the flavour to develop. 
4. Mix it thoroughly and mince it through a 4,5 mm plate. 
5. Place the product in the filler in such a way as to ensure that little to no air exists in the mix. 
6. Fill the meat mixture into thin calibre 22 sheep casings or ideally 22 calibre collagen casings. 
7. Place the drying cabinet at a temperature of 30 degrees celsius with the UV light switched on for 24 hours. 

Last Bite 

Making light meals at home is a fun and easy way to enjoy these delicious snacks while you and your mates cheer on your favourite team. By using a biltong drying machine and the right spices, you can create mouth-watering snacks that will rival any store-bought variety. So why not give it a try and impress your family and friends with your homemade snack skills?