Biltong

Ingredients

3 1/4 cups of vinegar, white wine vinegar
3 1/4 cups water
8 lbs of beef or venison, sliced about 3/4" think and less than 3" wide
1/4 cup salf
1/4 cup ground coriander
1/4 cup black pepper
1/4 cup brown sugar

This recipe will make about 3 and half pounds of dried biltong.

Procedure

Mix the vinegar and water
In a single layer lay some of the strips of meat in a plastic container
Sprinkle with the vinegar/water solution
Combine the salt, coriander, pepper and sugar and sprinkle over the meat
Add another layer of meat and resprinkle with vinegar/water and the spices
Repeat until all the meat is used
Cover the container with a lid or plastic wrap and refridgerate for 6 hours. Turn the meat over after 3 hours.
Using small hooks hook each piece of meat at a end and hang on a rack so there is air flow around them
Leave the meat for 3 to 4 days to dry ensuring they are out of direct sun but in flowing air and away from moisture

Biltong will preserve the meat without requiring refridgeration. The meat ideally should be fairly fat. A meat safe or carcase hanging room is ideal to keep flies away from the drying biltong.

Biltong can be chewed and is similar to jerky. It can also be used in stews and casseroles where the moisture will re-constitute the meat somewhat.