South African Biltong

1. 1

   Note: you will also need galvanized picture wire from A DIY or crafts store.

2. 2

   Begin by cutting the meat into 1-inch (or more) strips.

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   Add the vinegar to a large rectangular bowl.

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   Using the vinegar bottle, fill it with water and add the water to the vinegar bath.

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   Place all the meat into the vinegar bath and allow to rest in the fridge for up to 3 hours.

6. 6

   Drain the meat and wipe dry with kitchen towel.

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   In a hot and dry (no oil or water) saucepan, add the coriander.

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   Dry fry the coriander until it turns a darker colour.

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   Allow to cool.

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    Once cooled, pour the coriander into a ziplock bag and crush the kernels with a rolling pin.

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    Combine the coriander, salt, sugar, and BBQ rub (if using) in a bowl and mix it together well.

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    Pour the seasoning onto a tray, spreading it evenly.

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    Roll each piece of meat over the spices and set aside.

14. 14

    Using galvanized picture wire, cut S-shapes for hanging the meat.

15. 15

    Bait each piece of meat onto a hook.

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    Once all the meat has been baited, hang it in a biltong box to dry.

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    (See the related blog post for an illustration and link to instructions for making your own biltong box.)

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    The biltong will take 4-5 days to dry completely.

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    When ready, cut into smaller pieces to snack on or grate a slice of biltong and use it to top a cracker that has been spread with spreadable cheese.

* Per serving · 4 servings · Values may vary.