Biltong - Dried, cured meat, similar to jerky.

Ingredients:

• 2 kg beef (sirloin, round, or flank steak are good choices)
• 1/2 cup coarse salt
• 1 cup brown sugar
• 1/2 cup coriander seeds, toasted and coarsely ground
• 2 tablespoons black pepper, coarsely ground
• 1 teaspoon baking soda (optional, helps with the drying process)
• 1 cup apple cider vinegar
• 1/2 cup Worcestershire sauce

Instructions:

1. Prepare the Meat:

   • Slice the beef into long strips about 1-inch thick. It’s easier to slice if the meat is partially frozen.

2. Mix the Marinade:

   • In a bowl, mix the coarse salt, brown sugar, ground coriander, black pepper, and baking soda.
   • In another container, mix the apple cider vinegar and Worcestershire sauce.

3. Marinate the Meat:

   • Dip the strips of meat into the vinegar mixture briefly, then rub the spice mix thoroughly into each piece.
   • Layer the meat in a dish, cover, and refrigerate. Allow the meat to marinate for 12-24 hours, turning every few hours to ensure even absorption of the flavors.

4. Drying the Meat:

   • After marination, remove the meat from the fridge and pat dry with paper towels to remove excess moisture.
   • If you have a biltong box or a food dehydrator, hang the strips of meat and let them dry for 3-7 days, depending on your preference for dryness.
   • Alternatively, you can hang the biltong in a warm, well-ventilated area, away from direct sunlight. Fans can help improve air circulation.

5. Check for Doneness:

   • The biltong should be firm and dry to the touch but still slightly pliable. It shouldn’t be moist or squishy. If in doubt, dry it for an additional day or two.

6. Storage:

   • Once dried to your liking, store the biltong in a cool, dry place. It can be kept in a paper bag or cloth for a few weeks. For longer storage, refrigerate or freeze the biltong.