Biltong - cooking recipe

Ingredients

5 -10 kg beef
625 ml vinegar
75 g sugar
10 ml baking soda
10 ml black pepper
45 ml whole coriander seeds
275 g coarse salt

Preparation

Trim excess fat off the meat.
Slice meat along the grain no thicker than 1.5cm.
Cut those slices into strips of 3-5cm wide.
Combine sugar, baking soda and black pepper.
Roast coriander in a pan over a medium heat for 2 minutes and then crush it fine.
Mix into the sugar mixture.
Pour vinegar into a flat dish and drag meat strips through the vinegar coating them well.
I use my cooler box for this next step in the process: sprinkle a handful of salt over the bottom of the cooler box and cover with a layer of meat strips.
Sprinkle the meat with a layer of salt and then the spice mixture.
Keep layering the meat, salt and spices finishing with a layer of salt and spices.
Close cooler box and leave to stand for 24 hours.
Discard any left over vinegar.
When you open the cooler box, there will be a lot of water drawn from the meat and the salt should be dissolved.
Take the meat out of the cooler and place on a tray.
Remove any large pieces of salt that may still be on the meat.
It is your choice if you still want to pat the meat dry, I never do.
Discard the water in the cooler.
Using a paperclip opened to resemble an \"S\", hook each meat strip and hang to dry.
I use a biltong box because the biltong is dry within 3 days of hanging - conventional methods take much longer.