South African Biltong

Note: you will also need galvanized picture wire from A DIY or crafts store.

Begin by cutting the meat into 1-inch (or more) strips. Add the vinegar to a large rectangular bowl. Using the vinegar bottle, fill it with water and add the water to the vinegar bath. Place all the meat into the vinegar bath and allow to rest in the fridge for up to 3 hours. Drain the meat and wipe dry with kitchen towel.

In a hot and dry (no oil or water) saucepan, add the coriander. Dry fry the coriander until it turns a darker colour. Allow to cool. Once cooled, pour the coriander into a ziplock bag and crush the kernels with a rolling pin. Combine the coriander, salt, sugar, and BBQ rub (if using) in a bowl and mix it together well. Pour the seasoning onto a tray, spreading it evenly. Roll each piece of meat over the spices and set aside.

Using galvanized picture wire, cut S-shapes for hanging the meat. Bait each piece of meat onto a hook. Once all the meat has been baited, hang it in a biltong box to dry. (See the related blog post for an illustration and link to instructions for making your own biltong box.)

The biltong will take 4-5 days to dry completely. When ready, cut into smaller pieces to snack on or grate a slice of biltong and use it to top a cracker that has been spread with spreadable cheese.