Boerewors & BraaiWors - Golden Spices...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

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

2 Rise, Flush and soak Casing

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.

Boerewors & BraaiWors

Seasoning

Note: This method can be used in the manufacturing of boerewors,

wors and braaiwors products

Golden Spices Tel: 0861 88 88 70 / +2711 4934885 Email: [email protected] Page: 1 of 11


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



Method

1 Weigh your Lean Meat and Fat as suggested and mince through the 13mm plate then through 3mm plate.


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.


Fresh Sausage

Seasoning



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



Method

1 Weigh your Lean Meat and Fat as suggested and mince through the 13mm plate then through 3mm plate.


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.


Burgers & Kebabs



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 1.10KgBB084 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

Cooked Products



BB075 BRINE MIX 10Kg

BB121 GOLD CURE 1Kg

BB158 INSTANT PUMP 1.20Kg

BB079 PASTRAMI RUB SPICE 1Kg


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.

Curing Agents & Meat Snacks

Biltong , Dry Wors & Kabonossi



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


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

Sauces & Eezy Mix

Sauces

The EEZY MIX Range is a dry powder which is easy on the pocket but great on TASTE


Code Description

BS029 BILTONG SLICER BLADE

BS021 HANDSAW COMPLETE IMP. 25"

BS019 HANDSAW BLADE IMP. 25"

BS265 NEEDLETIP BLADE 98"


BS235 NEEDLETIP BLADE 112.5"






BS315 PROPOINT BLADE 112"

BS316 PROPOINT BLADE 112.5"






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 150mmBS082 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



BS382 KNIFE STERILIZING CABINET

BS067 SHARPENING STONE

BS249 STEEL FINE - GRUNTER 350mm

BS050 STEEL COARSE CUT - 350mm

Butcher Spares,

Accessories & Sundries


Code Description

BS023 MINCER KNIFE - 22



BS143 MINCER KNIFE - 32 S/STEEL


BS375 MINCER KNIFE - 52 BONEX

BS108 MINCER PLATE 22/3mm

BS129 MINCER PLATE 22/4.5mm



BS101 MINCER PLATE 32/10mm 3 PIN

BS028 MINCER PLATE 32/10mm K/K







BS026 MINCER PLATE 32/3mm 3 PIN 3mm


BS025 MINCER PLATE 32/4.5mm 3 PIN 4.5mm

BS024 MINCER PLATE 32/4.5mm K/K




BS077 MINCER PLATE 32/8mm K/KBS377 MINCER PLATE 52 KIDNEY

BS133 MINCER PLATE 52/10mm 10mm



BS098 MINCER PLATE 52/4.5mm 13mmBS006 MINCER PLATE 52/5mm



BS297 MINCER NOZZLE 10 - 10mm

BS298 MINCER NOZZLE 10 - 20mm 20mm





BS126 MINCER NOZZLE 32 - 30mm 25mm

BS160 MINCER STOMPER 32 - ALUMININUM

BS128 MINCER STOMPER 52 - NYLON

Butcher Spares, Accessories & Sundries


Code Description

BS036 B/BOY - GUIDE BRASS LOWER

BS037 B/BOY - GUIDE BRASS UPPER

BS035 B/BOY - GUIDE NYLON

BS285 BUTCHER KING - BOTTOM BRASS GUIDE

BS284 BUTCHER KING - FIBRE GUIDE

BS079 BIRO - GUIDE BRASS LOWER

BS187 BIRO - GUIDE BRASS UPPER

BS078 BIRO - GUIDE NYLON

BS088 HICO - GUIDE BRASS LOWER

BS267 HICO - GUIDE BRASS UPPER

BS371 HICO - GUIDE FIBRE

BS122 OKTO - GUIDE BLOCK COMPLETE

BS031 OKTO - GUIDE BRASS LOWER

BS032 OKTO - GUIDE BRASS UPPER

BS030 OKTO - GUIDE FIBRE

BS119 OKTO - GUIDE FIBRE SCREW

BS186 OKTO - NEW TOP STEEL GUIDE (B)

BS005 OKTO - NEW TOP STEEL GUIDE (S)

BS112 OKTO - UPPER GUIDE BEARING

BS081 RANO - GUIDE BRASS LOWER

BS080 RANO - GUIDE NYLON

BS113 SUPRA - GUIDE BRASS LOWER

BS132 SUPRA - GUIDE NYLON

BS240 BILTONG HOOKS PLASTIC - 100pcs

BS056 BILTONG HOOKS STEEL - 100pcs

BS058 HOOKS STEEL S 4"/100mm

BS059 HOOKS STEEL S 6"/150mm

BS083 HOOKS STEEL S 8"/200mmBS060 HOOKS SWIVEL 10"/250mm

CBS342 MEAT MALLET - 250mm (ALUMINIUM)

CBS078 MEAT MALLET 300mm - (WOODEN)

CBS017 SCOOP ALUMINIUM 265mm

CBS095 SCOOP ALUMINIUM 310mm

CBS034 THERMOMETER ELECTRONIC

CBS032 THERMOMETER FRIDGE/FREEZER

CBS031 THERMOMETER POCKET(-10 to 100)

CBS020 MEAT TRAY WHITE LARGE

CBS019 MEAT TRAY WHITE MEDIUM

CBS018 MEAT TRAY WHITE SMALL



Code Description

CP110 NETTING 20

CP053 NETTING 24

CP020 PATTI PAPERS 100MM

CP021 PATTI PAPERS 130MM

CP055 SKEWERS 7" 3MM

CP056 SKEWERS 8" 5MM

CP041 TWINE 104 WHITE

CP042 TWINE 304 WHITE

Code Description

BS166 BUTCHER FRIDGE GLOBES 3ft

BS165 BUTCHER FRIDGE GLOBES 4ft

BS279 BUTCHER FRIDGE GLOBES 5FT

BS162 MEAT SCRAPER - METAL

BS064 NOZZLE ALUMINIUM 12MM



BS348 NOZZLE ALUMINIUM S/S 12MM

BS349 NOZZLE ALUMINIUM S/S 20MM

BS061 NOZZLE PLASTIC 10MMBS158 NOZZLE PLASTIC 10MM - CLIP ON

BS062 NOZZLE PLASTIC 20MM

BS063 NOZZLE PLASTIC 30MM

CBE017 BRINE PUMP 10lt + NEEDLE



Code Description

CP101 VAC BAGS 100X150 100'S

CP081 VAC BAGS 100X200 100'S

CP102 VAC BAGS 110X185 100'S

CP080 VAC BAGS 150X200 100'S

CP035 VAC BAGS 150X250 100'S

CP107 VAC BAGS 150X300 100'S

CP088 VAC BAGS 175X600 100'S

CP036 VAC BAGS 200X300 100'S

CP103 VAC BAGS 200X450 100'S

CP104 VAC BAGS 250X350 100'S

CP037 VAC BAGS 250X400 100'S

CP097 VAC BAGS 250X500 100'S

CP106 VAC BAGS 250X750 100'S

CP096 VAC BAGS 300X400 100'S

CP082 VAC BAGS 300X450 100'S

CP039 VAC BAGS 350X550 100'S

CP087 VAC BAGS 400X600 100'S

CD011 SHOULDER CAPE + HOOD

CD018 PVC ARM GUARDS - WHITE 1PAIR

CD008 APRONS WHITE PVC LONG

CD007 APRONS WHITE PVC SHORT

CD010 LOADERS WHITE PVC

CD127 APRONS BUTCHER - STRIPED DENIM

CD005 APRONS PLAIN DENIM

CD019 GLOVES - BLACK MIXING

CD085 GLOVES - CUT RESISTANT (M)

CD014 DISPOSABLE APRONS 100'sCD015 DISPOSABLE CAPS 100's

CD016 DISPOSABLE GLOVES 100's

CD072 DISPOSABLE S/PROTECTORS 100'S

CD041 DUST MASK (SABS) EACH

CD013 GUMBOOTS LADIES WHITE

CD017 GUMBOOTS MENS BLACKCD012 GUMBOOTS MENS WHITE

Please enquire about our HUGE Range of:Dustcoats

Conti - Suits

Chef Uniforms

Boilersuits

Butcher

Accessories & Sundries


Documents

Boerewors & BraaiWors - Golden Spices...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