Biltong!

As Biltong is very addictive (and takes time to make) it is advisable to make it in large quantities!

Depending on if you like it lean or fatty will determine the meat that you decide to use. Most cuts of meat can be used for Biltong, I personally prefer venison but beef is also very good, it is all personal preference.In South Africa it is made from various game. Also it is trail and error with the spices so if you like it hot add more chili etc.

5lb meat, all sinew removed

Biltong Spice: (mix all ingredients together)

3oz each of Sea Salt, crushed Black Pepper, Coriander Seeds (all finely ground)

Garlic and Chili flakes to personal taste

1/4 Vinegar 

1/2 teaspoon Bicarbonate of Soda (inhibits mold and tenderises the meat)

Cut the meat into long strips keeping a uniform thickness so that it dries evenly. Cut with the grain not against it.

Rub the Biltong Spice into the meat so that it is well covered and place in a plastic container in a cool place for about 12 hours.

Remove the meat and place on a cooling tray to let the excess drip off. Hang in a well ventilated place (with the pieces not touching each other) and leave to dry. This will take around 3-4 days.

Then just sit back and watch it vanish!

Enjoy