Biltong

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.

No additional tips available.