-
1
Note: you will also need galvanized picture wire from A DIY or crafts store.
-
2
Begin by cutting the meat into 1-inch (or more) strips.
-
3
Add the vinegar to a large rectangular bowl.
-
4
Using the vinegar bottle, fill it with water and add the water to the vinegar bath.
-
5
Place all the meat into the vinegar bath and allow to rest in the fridge for up to 3 hours.
-
6
Drain the meat and wipe dry with kitchen towel.
-
7
In a hot and dry (no oil or water) saucepan, add the coriander.
-
8
Dry fry the coriander until it turns a darker colour.
-
9
Allow to cool.
-
10
Once cooled, pour the coriander into a ziplock bag and crush the kernels with a rolling pin.
-
11
Combine the coriander, salt, sugar, and BBQ rub (if using) in a bowl and mix it together well.
-
12
Pour the seasoning onto a tray, spreading it evenly.
-
13
Roll each piece of meat over the spices and set aside.
-
14
Using galvanized picture wire, cut S-shapes for hanging the meat.
-
15
Bait each piece of meat onto a hook.
-
16
Once all the meat has been baited, hang it in a biltong box to dry.
-
17
(See the related blog post for an illustration and link to instructions for making your own biltong box.)
-
18
The biltong will take 4-5 days to dry completely.
-
19
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.
