Black peper and coriander dried beef

Directions

1. Make sure that your work surfaces are clean and that all your implements are sterilized.

2. Cut the been into 1/5cm thick strips with the grain (you are aiming for pieces about 15cm long).

3. Sprinkle each piece liberally with a 5:1 mixture of rock salt and baking soda.

4. Allow to stand for an hour then scrape off the excess salt with a knife.

5. Add the vinegar to a bowl and dip the meat in this for a second or so (just so that the beef is coated in the vinegar).

6. Allow the excess vinegar to drip off then sprinkle the ground pepper and ground coriander all over the meat (you can also add other spices such as paprika and cayenne pepper).

7. The next step is to dry the meat. You can hang the strips up on a line in a cool place with a fan blowing over it.

8. You can also make a drying box. This is a wooden box with air holes drained in it. Several lines span the top of the box and you hang the biltong from these. At the base of the box is a 60W light-bulb that provides the heat source.

9. Drill holes at the bottom and top of the two sides of the box so that air circulates upwards through the box.

10. The biltong is ready when it’s hard on the outside but still moist in the middle.

11. You can also use this method to dry game such as venison and wild boar as well as beef and lamb.

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