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["Trim excess fat off the meat.", "Slice meat along the grain no thicker than 1.5cm.", "Cut those slices into strips of 3-5cm wide.", "Combine sugar, baking soda and black pepper.", "Roast coriander in a pan over a medium heat for 2 minutes and then crush it fine.", "Mix into the sugar mixture.", "Pour vinegar into a flat dish and drag meat strips through the vinegar coating them well.", "I use my cooler box for this next step in the process: sprinkle a handful of salt over the bottom of the cooler box and cover with a layer of meat strips.", "Sprinkle the meat with a layer of salt and then the spice mixture.", "Keep layering the meat, salt and spices finishing with a layer of salt and spices.", "Close cooler box and leave to stand for 24 hours.", "Discard any left over vinegar.", "When you open the cooler box, there will be a lot of water drawn from the meat and the salt should be dissolved.", "Take the meat out of the cooler and place on a tray.", "Remove any large pieces of salt that may still be on the meat.", "It is your choice if you still want to pat the meat dry, I never do.", "Discard the water in the cooler.", "Using a paperclip opened to resemble an ""S"
