Boerewors & BraaiWors Seasoning Code Description Mass BB001 ALDO B/WORS 10x125g BB168 BOEREWORS FLAVOUR ENHANCER 1Kg BB095 CHAMPION WORS 1.25Kg BB002 CHEESE WORS 1Kg BB113 CHICKEN WORS 1Kg BB089 CHILLI WORS 1Kg BB003 CLASSIC B/WORS 1Kg BB055 CURRY WORS 1Kg BB004 ECONO WORS 4Kg BB005 FARM FRESH B/WORS 1Kg BB105 FIESTA BBQ WORS 1Kg BB098 FIESTA PEPPER WORS 1Kg BB006 FIESTA WORS 1.25Kg BB154 GAAR WORS (NO COLOUR) 1Kg BB116 GARLIC WORS SPICE 1.20Kg BB007 GURUCH BOEREWORS 1Kg BB120 GURUCH BOEREWORS 6Kg BB008 JUST WORS 1Kg BB009 JUST WORS 3Kg BB117 KAROO BOEREWORS 1.25Kg BB146 KICK-OFF WORS 1.25Kg BB010 OXBOW B/WORS COARSE 12Kg BB011 OXBOW B/WORS COARSE 1Kg BB012 OXBOW B/WORS FINE 12Kg BB013 OXBOW B/WORS FINE 1Kg BB106 SALT & PEPPER WORS 1Kg BB015 SOSATIE WORS 1Kg BB016 SUNSET WORS 1Kg BB017 SUNSET WORS 3Kg BB049 TRADITIONAL BOEREWORS 1Kg Preparation 1 Ensure all equipment is clean Note: This method can be used in 2 Rise, Flush and soak Casing the manufacturing of boerewors, wors and braaiwors products Method 1 Weigh your Lean Meat and Fat as suggested and mince through the 10mm plate then through 4.5mm plate. 2 Add Spice Pack to the Iced Water and allow to stand for 5 – 10 minutes 3 Add spice mixture to the minced meat & fat mixture and mix in thoroughly and allow to stand for about 15 minutes 4 Fill mixture into 25/30 or 30/35 Casing. Fill Slowly. 5 Refrigerate for sale. Golden Spices Tel: 0861 88 88 70 / +2711 4934885 Email: [email protected] Page: 1 of 11 Fresh Sausage Seasoning Code Description Mass BB092 BEEFY SAUSAGE RED 1Kg BB103 CHEESY SAUSAGE 1Kg BB123 CHICKEN BBQ SAUSAGE 1Kg BB145 CHICKEN CHILLI SAUSAGE 1.10Kg BB025 CHICKEN SAUSAGE 1Kg BB026 CHILLI SAUSAGE 1Kg BB027 CURRY SAUSAGE 1Kg BB028 FARM FRESH SAUSAGE 1Kg BB029 FIESTA BBQ SAUSAGE 1Kg BB111 FIESTA SAUSAGE (P) 700g BB030 FIESTA SAUSAGE 700g BB110 FIESTA SAUSAGE BEEF 700g BB073 FIESTA SAUSAGE MUTTON 700g BB077 FLAME GRILL SAUSAGE 1Kg BB128 FOUR SEASON SAUSAGE 1Kg BB161 HUNGARIAN SAUSAGE 1Kg BB081 ORIENT SAUSAGE 1Kg BB166 ORIENT SPICY SAUSAGE 1.30Kg BB091 RANCH SAUSAGE 1Kg BB094 FRESH RUSSIAN SPICE 1Kg Preparation 1 Ensure all equipment is clean 2 Rise, Flush and soak Casing Method 1 Weigh your Lean Meat and Fat as suggested and mince through the 13mm plate then through 3mm plate. 2 Add Spice Pack to the Iced Water and allow to stand for 5 – 10 minutes 3 Fill mixture into desired casings, form into burger or pipe into pastry. If mixture is too runny, 4 add +- 100g goldbinder. 15 minutes 4 Fill mixture into desired casings or pipe into pastry. Fill Slowly. If mixture is too runny, add +- 100g goldbinder. 5 Refrigerate for sale. Golden Spices Tel: 0861 88 88 70 / +2711 4934885 Email: [email protected] Page: 2 of 11 Burgers & Kebabs Code Description Mass BB018 BEEFY BURGER RED 1Kg BB102 CHEESY BURGER 1Kg BB019 CHICKEN BURGER 1Kg BB100 CHICKEN CHILLI BURGER 1.10Kg BB020 CHILLI BURGER 1Kg BB076 CURRY BURGER 1Kg BB137 FIESTA MUTTON BURGER 1Kg BB022 L.A. BURGER 1Kg BB023 MEXICANA BURGER 1Kg BB080 ORIENT BURGER 1Kg BB024 RANCH BURGER 1Kg BB165 HAMBURGER EXTENDER 1Kg BB021 FORDSBURGER 1Kg BB069 GOLDEN BURGER 1Kg BB129 GOLDEN NOON BURGER 4Kg BB045 LOLLIE & KEBAB MIX 1Kg BB124 LOLLIE MIX CHICKEN 1Kg BB138 LOLLIE MIX MUTTON 1Kg Preparation 1 Ensure all equipment is clean 2 Rise, Flush and soak Casing Method 1 Weigh your Lean Meat and Fat as suggested and mince through the 13mm plate then through 3mm plate. 2 Add Spice Pack to the Iced Water and allow to stand for 5 – 10 minutes 3 Add spice mixture to the minced meat & fat mixture and mix in thoroughly and allow to stand for about 15 minutes 4 Fill mixture into desired casings, form into burger or pipe into pastry. If mixture is too runny, add +- 100g goldbinder. 5 Refrigerate for sale. Golden Spices Tel: 0861 88 88 70 / +2711 4934885 Email: [email protected] Page: 3 of 11 Cooked Products Code Description Mass BB155 CONTINENTAL POLONY (RED) 1Kg BB046 CONTINENTAL POLONY 1Kg BB107 COOKED CHICK CHILLI LOAF 1.10Kg BB150 COOKED CHICKEN CHILLI SALAMI 1.10Kg BB039 COOKED CHICKEN LOAF 1Kg BB130 COOKED CHICKEN SALAMI 1Kg BB090 COOKED CHILLI LOAF 1Kg BB149 COOKED CHILLI MUTTON SALAMI 1.10Kg BB038 COOKED MEAT LOAF 1Kg BB037 COOKED PRESSED BEEF 1Kg BB036 COOKED RUSSIAN SALAMI 1Kg BB148 COOKED RUSSIAN SALAMI 2Kg BB122 COOKED VIENNA SPICE 1Kg BB043 FIESTA CHICKEN POLONY 1Kg BB108 FIESTA CHICKEN RUSSIAN 1Kg BB109 FIESTA CHICKEN VIENNA 1Kg BB088 FIESTA CHILLI POLONY 1.10Kg BB139 FIESTA FRENCH POLONY (F) 3Kg BB041 FIESTA FRENCH POLONY 1Kg BB147 FIESTA FRENCH POLONY 2Kg BB119 FIESTA FRENCH POLONY RED 1Kg BB135 FIESTA MUTTON POLONY 1Kg BB140 FIESTA RUSSIAN SPICE (F) 3Kg BB040 FIESTA RUSSIAN SPICE 1Kg BB141 FIESTA VIENNA SPICE (F) 3Kg BB042 FIESTA VIENNA SPICE 1Kg BB127 FRANKFURTER SPICE 1.10Kg BB084 MACON SPICE 1Kg BB078 PAPRIKA LOAF 1Kg BB156 PEPPERONI SPICE 1.10Kg Method The methods for any of these products are available from our offices & your sales representative. Please contact the call centre for your requirements. The Methods available are: 1 Using a mincer 2 Using A Bowlcutter 3 Adding Gold-Pro Soya (Extender) 4 Using an emulsion Golden Spices Tel: 0861 88 88 70 / +2711 4934885 Email: [email protected] Page: 4 of 11 Curing Agents & Meat Snacks Biltong , Dry Wors & Kabonossi Code Description Mass BB075 BRINE MIX 10Kg BB121 GOLD CURE 1Kg BB158 INSTANT PUMP 1.20Kg BB079 PASTRAMI RUB SPICE 1Kg Code Description Mass BB143 BILTONG CONCENTRATE 1Kg BB032 BILTONG SPICE 1Kg BB099 BILTONG SPICE CHILLI 1Kg BB163 BILTONG SPICE EXTRA HOT 1Kg BB033 BILTONG SPICE GAME 1Kg BB034 BILTONG SPRINKLE 1Kg BB082 CHICKEN BILTONG SPRINKLE 1Kg BB157 WINNERS BILTONG SPICE 1Kg BB144 BILTONG PRESERVATIVE 1Kg BB083 CHILLI BITE SEASONING 1Kg BB014 CHILLI BITE SEASONING COARSE 1.10Kg BB035 DRY WORS SPICE 1Kg BB085 KABONOSI SPICE 1Kg Method 1 Remove all visible connective tissue from meat. 2 Cut meat into long strips approximately 15 mm thick for biltong and for chilli bites about ±8 mm thick. 3 Place meat in layers in a suitable container and sprinkle Golden Spice Biltong or Golden Spices Chilli Bite spice of your choice over each layer according to usage on the packet. 4 Sprinkle with Crown Vinegar and leave overnight in a cool area. 5 Hang to dry in a Oxbo Biltong Dryer. Leave the heater unit on only for the first 3 hours . 6 The optimum drying temperature is 30º C. 7 A loss of up to 50% of weight can be expected. The methods for any of these products are available from our offices & your sales representative. Please contact the call centre for your requirements. Golden Spices Tel: 0861 88 88 70 / +2711 4934885 Email: [email protected] Page: 5 of 11 Sauces & Eezy Mix Sauces The EEZY MIX Range is a dry Code Description Mass powder which is easy on the pocket but great on TASTE SB128 EEZYMIX KASHMIRI SPICY GRILL 1Kg SB122 EEZYMIX MEDITERRANEAN LEMON & HERB 1Kg Usage: SB117 EEZYMIX PORTUGUESE PERI PERI 1Kg EEZY MIX 1Kg SB115 EEZY MIX MEXICAN MAGIC 1Kg Water 4.50 Lt Oil 500ml Code Description Mass CS020 BASTING SAUCE 5LT 5Lt CS001 BBQ KING SAUCE 5LT 5Lt CS004 CHILLI SAUCE 2LT 2Lt CS045 CHILLI SAUCE 5LT 5Lt CS003 CHUTNEY 5LT 5Lt CS018 GARLIC SAUCE 5LT 5Lt CS010 HAMBURGER SAUCE 5LT 5Lt CS014 LEMON & HERB SAUCE 5LT 5Lt CS005 LEMON JUICE 2LT 2Lt CS025 M/NADE CHINESE SWEET&SOUR 4KG 4Kg CS026 M/NADE THAI SWEET CHILLI 4KG 4Kg CS006 MAYONAISE 3KG 3Kg CS009 MONKEY GLAND SAUCE 2LT 2Lt CS007 MUSTARD SAUCE 3KG 3Kg CS031 MUSTARD SAUCE 5LT 5Lt CS038 PERI-PERI OIL 5LT 5Lt CS011 PERI-PERI SAUCE 5LT 5Lt CS002 PICALILLI 3KG 3Kg CS023 PORTUGUESE PERI HOT 5LT 5Lt CS034 PORTUGUESE PREGO 5LT 5Lt CS019 SOSATIE MARINADE SAUCE 5LT 5Lt CS046 SOYA SAUCE 5LT 5Lt CS008 SPARE RIB BASTING MARINADE 4LT 4Lt CS012 SWEET & SOUR MARINADE 5LT 5Lt CS035 SWEET CHILLI SAUCE 5LT 5Lt CS033 TARTARE SAUCE 3KG 3Kg CS013 TOMATO SAUCE 5LT 5Lt CS016 VINEGAR BROWN 5LT 5Lt CS015 VINEGAR WHITE 5LT 5Lt CS017 WORCESTER SAUCE 5LT 5Lt Golden Spices Tel: 0861 88 88 70 / +2711 4934885 Email: [email protected] Page: 6 of 11 Butcher Spares, Accessories & Sundries Code Description BS029 BILTONG SLICER BLADE BS021 HANDSAW COMPLETE IMP. 25" BS019 HANDSAW BLADE IMP. 25" BS265 NEEDLETIP BLADE 98" BS234 NEEDLETIP BLADE 112" BS235 NEEDLETIP BLADE 112.5" BS018 NEEDLETIP BLADE 114" BS236 NEEDLETIP BLADE 116" BS237 NEEDLETIP BLADE 117" BS001 NEEDLETIP BLADE 125" BS238 NEEDLETIP BLADE 126" BS315 PROPOINT BLADE 112" BS316 PROPOINT BLADE 112.5" BS317 PROPOINT BLADE 114" BS318 PROPOINT BLADE 116" BS319 PROPOINT BLADE 117" BS322 PROPOINT BLADE 125" BS321 PROPOINT BLADE 126" BS359 KNIFE BONING - GRUNTER 150mm BLUE BS360 KNIFE BONING - GRUNTER 150mm GREEN BS361 KNIFE BONING - GRUNTER 150mm RED BS358 KNIFE BONING - GRUNTER 150mm WHITE BS337 KNIFE BONING - GRUNTER 150mm YELLOW BS047 KNIFE BONING - GRUNTER 6"(Board) BS071 KNIFE BONING - GRUNTER 6"(Narrow) BS046 KNIFE BONING - VICTORINOX 6" BS309 KNIFE HOLDER - MAGNETIC 400mm BS365 KNIFE HOLDER - MAGNETIC 600mm BS211 KNIFE SHARPENER - ACCUSHARP BS048 KNIFE SHARPENER - LANSKY BS070 KNIFE SKINNING - GRUNTER 150mm BS082 KNIFE STEAK - GRUNTER 10" BS139 KNIFE STEAK - GRUNTER 12" BS373 KNIFE STEAK - GRUNTER 8" BS045 KNIFE STEAK - VICTORINOX 10" BS252 KNIFE STEAK - VICTORINOX 10" FLUTED BS261 KNIFE STEAK - VICTORINOX 12" BS363 KNIFE STEAK - VICTORINOX 8" BS382 KNIFE STERILIZING CABINET BS067 SHARPENING STONE BS249 STEEL FINE - GRUNTER 350mm BS050 STEEL COARSE CUT - 350mm Golden Spices Tel: 0861 88 88 70 / +2711 4934885 Email: [email protected] Page: 7 of 11 Butcher Spares, Accessories & Sundries Code Description BS023 MINCER KNIFE - 22 BS022 MINCER KNIFE