Biltong

Freeze the meat for 2-3 hours to make it easier to cut. Using a large, sharp meat knife, cut lengthwise along the grain into 5 cm thick slices. Remove all tendons and loose fat.

Mix the salt with the brown coriander, saltpeter, sugar and pepper. Sprinkle over the bottom of a large earthenware or possibly glass baking dish, place the meat on top and rub evenly with the rest of the spice mixture.

Drizzle the vinegar evenly over both sides of the meat and rub in. Cover and refrigerate for 6-8 hours, turning the meat occasionally to the other side and rubbing in the salt mixture repeatedly after 2-3 hours. Lift out the meat and shake off any loose salt. Hang on meat hooks or string loops for 1 1/2 weeks at 6-8 °C in a dry, dark, airy place until half dried and 40-50% of its weight has been lost. Wrap in wax paper and keep cooled. Or dry the biltong completely: line the bottom of the oven with aluminum foil, move the broiler to the top rack. Hang the meat from it and dry at the lowest temperature setting for 8-16 hours, until it is dark and splinters when bent. Wrap in wax paper and keep at 6-8 °C or in the refrigerator. Serve as a savory snack cut diagonally into slices at the table.

Shelf life: half dried 3 weeks, fully dried 2 years.

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