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Ingredients

Coarse salt,corriander and black pepper,viniger,water

Procedure

Hi Nitro,here is my way of making biltong.
1/3 water plus 2/3 viniger.
Place meat in plastic container.Fit the pieces in like a puzzle ujntil you got 1 flat layer.Sprinkle with coarse salt and viniger mixture.Pack the next layer and follow the same method except to add the corriander and black pepper.(The pepper also helps to keep the flies away)In other words only every second layer get pepper and corriander and every layer gets salt and viniger.Leave this all for about 10-12 hours and turn them around-just use your hand and your arm to stirr the whole thing upside down.Them leave them for another 10-12 hours on the "other" side..(10-12hr,sitrr,10-12hr,hang them)
Use paperclipps to hang them but the kind that is plastic coated not the plain wire type-they rust.
If you have very damp or humid conditions (eg.it is cloudy outside and looking like rain)you must keep a fan running the whole time to keep all fog and damp away otherwise the meat wiil rot in a few hours.The air must be very dry.Hang them in a meat room or garage or where ever you got a clean spot open.I nailed a 100mmx100mm welded wire mesh to my garage sealing and this makes it easy to hang your biltong
It will dry in 4-6 days.Very important thing to remember is that if you hang them no 2 pieces are allowed to touch each other,they must hang completely free

Good Luck
Serving Information

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John aka NitroX

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