Biltong
Trimmed meat weight
g
Wet
Red wine vinegar
Worcestershire sauce
Dry
Salt
Do not adjust
Coriander seed
Toasted, coarsely ground
Peppercorns
Coarsely ground
Chilli flakes
Optional
1Trim off silver skin, gristle and soft fat. Slice with the grain into steaks about 2 cm thick, roughly a thumb width.
2Toast the coriander, then coarsely grind it with the peppercorns and chilli. Mix together.
3Mix the vinegar and Worcestershire. Pour half into a tray, lay the meat in, then pour the rest over the top.
4Sprinkle half the salt and some spice over the meat. Flip, then add the remaining salt and spice. Keep a little spice aside if you want a crust later.
5Bag the meat with all the liquid and spice. Vacuum seal or squeeze out the air. Refrigerate 24 to 36 hours, flipping and massaging every 12 hours.
6Take the meat out, weigh each piece and note it down. Add hooks and dust with any reserved spice.
7Hang somewhere warm and breezy, ideally 21 to 27°C and 50 to 60% humidity. Usually 4 to 6 days.
8Done at 50% weight loss for wet, 55 to 60% for medium, 70% for dry. Vacuum seal and keep in the fridge or freezer.