Biltong

Step 1

First, prepare the beef: cut 1/2-inch (1.25 cm) thick strips along the grain, and make each strip is around 6 inches (15.25 cm) long.

Step 2

Season the meat with salt on each side. Leave it for one hour or longer if you wish your biltong to be saltier. Then, use a knife to scrape off the excess salt.

Step 3

Put some vinegar in a bowl – you can use apple cider vinegar or any other to your liking. Brush vinegar on the meat, but do not dip.

Step 4

Next, season the meat by rubbing pepper and coriander on all sides.

Step 5

Dry the meat by choosing one of the following methods: either hang it in a dry and cool place and turn on the ventilator, or dry the meat in a biltong box – a sealed wooden or cardboard box with holes with a 60w light bulb.

Step 6

Dry the meat for 3-4 days – it needs to be hard on the outside and a little bit moist on the inside. Do not consume if the meat turns green.