Biltong

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the beef: cut the meat into strips roughly 1.5cm to 2cm thick by 5cm wide. Be sure to cut along the grain. Each strip should be around 15cm to 25cm in length. For chilli snapsticks: cut the meat 1cm thick by 1-2cm wide

Step 2

Make the spice mix: loosely crush the coriander. Mix the coriander, salt and pepper together. Other things to add to your spice mix: Dried oregano Sweet or spicy paprika Ground or whole cumin seeds Chilli flakes For chilli sticks add 1/3 chilli powder now

Step 3

Mix the vinegar, Worcestershire sauce, sugar (optional) and 2/3 of the spice mix in a large, shallow glass or ceramic dish (a lasagne-sized roasting dish works well for this). Lay the strips in the brine and coat them well on all sides. Leave them for an hour or two, and then flip them over and leave for another few hours. You can marinate them for up to 24 hours if you like a good, strong flavour.

Step 4

Remove the meat strips from the marinade and roughly pat them dry with paper towel. Don’t dry them too well, as you want some moisture for the spice to stick to.

Step 5

Season the meat by rubbing remaining spice mix on all sides until the meat is well crusted in spice. For chilli snapsticks: add remaining chilli powder

Step 6

Dry the meat for 3 to 4 days. It should be hard on the outside and a little bit moist on the inside.