Biltong recipe

Directions

1. 1
   Remove visible connective tissue, fat, and silver skin from the meat.
2. 2
   Cut into 75-mm long (3-in) strips.
3. 3
   Pour the vinegar, salt, and Prague Powder into a bowl.
4. 4
   Mix and add the strips of meat.
5. 5
   Leave to marinate in the refrigerator for about two hours.
6. 6
   Crush the coriander seeds in a pestle and mortar and mix with the pepper and chilli (if using).
7. 7
   Remove the meat from the marinade and liberally coat in the coriander mix.
8. 8
   To dry and store the biltong, hang the strips of meat in a biltong box or lay them on racks in the oven set at the lowest possible temperature.
9. 9
   A fan oven is best as this circulates the heat and assists the drying process.
10. 10
    The biltong is sufficiently dry when it has gone a little dark and stiff.
11. 11
    Store biltong in a vacuum pack for up to a year in the freezer but in my experience it is far too delicious to keep for that long.