Biltong - Dried Meat
Cut strips of meat from the leg, shoulder or fillet with the
grain +-5cm sq. and 12cm in length. If smaller it will take a shorter time to
dry. Sprinkle liberally with salt and let stand for 2 hrs. Scrape off excess
salt and dip meat in vinegar; sprinkle crushed black pepper and crushed
coriander seeds all over the meat. Hang meat on hooks or with string in a cool
dry place with plenty of air circulation; use a fan to circulate air if needed.
Biltong should be ready in 4/5 days. The longer it is left the drier it becomes.
Slice finely and enjoy