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1
Cut the beef in strips, along the grain of the meat, approximately 1/2 inch thick.
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2
It is nice to have a small piece of fat on the one thin side of the strip, but it is not necessary to have it.
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3
Mix the dry ingredients and spices well.
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4
Sprinkle some of the spice mix in the bottom of a container.
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5
Preferrably a big plastic container.
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6
Lay the meat strips on the mixture, then sprinkle some more of the mixture over the strips before placing the next layer of meat into the container.
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7
Repeat untill all the strips have been placed in the container.
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8
Cover and stand in a cool place for about 2 hours.
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9
Mix the vinegar and Worcestershire sauce and pour over meat.
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10
Let it stand overnight.
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11
You can turn the strips once during this time to ensure that all sides get the benefit of the vinegar.
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12
Remove the strips from the mixture and shake of excess salt.
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13
You can add some extra pepper sparingly on the strips now, before hanging them up to dry.
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14
Use little meathooks (or make your own from paper clips!)
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15
Thread the hooks through the tops of each piece of beef.
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16
Hang the meat in a cool place with good ventilation.
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17
I usually use a fan to help with circulation.
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18
The strips should hang separately, not touching each other so that the air can circulate well all around it.
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19
Place newspaper on the floor underneath where you hang it, it will drip some!
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20
Leave for about 5 days to a week to dry.
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21
From day 3 you can feel how dry they have become.
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22
The idea is that the outside should be firm and dry but the inside just a little bit soft and not totally dried out yet.
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23
Once the process is complete, keep dried pieces in a well ventilated area, preferably in a brown paper bag to prevent it from spoiling.
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24
It also freezes well.
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25
Cut into thin pieces and enjoy.
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26
For a special treat make a green salad with avocado and some cut biltong.
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27
Use Balsamic vinegar as dressing!
