Biltong

Directions

1. 1
   Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches).
2. 2
   Roast the coriander seeds in a dry frying pan to bring out the flavour.
3. 3
   Crush lightly with a pestle and mortar and mix with the salt and pepper.
4. 4
   Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more.
5. 5
   Continue this way until meat and seasoning are used up.
6. 6
   Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.
7. 7
   Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air).
8. 8
   Straightened paper clips make handy fasteners!
9. 9
   Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.