Biltong

• 2 kg Good quality red meat
• 100 milliliters Brown Sugar
• 30 milliliters Coarse Salt
• 15 milliliters Bicarbonate of Soda
• 125 milliliters Crushed Corriander
• 125 milliliters Red Wine Vinegar
• 1 tablespoon Cracked Black Pepper
• 1 tablespoon Paprika or Chilli Flakes

1. Use a good quality red meat.
2. 250g Steaks are about the right size. Rub and massage with the vinegar.
3. Mix the dry ingredients.
4. Cover the meat generously with the dry ingredient mixture.
5. Use a glass or stainless steel container and layer the meat, making sure the thicker pieces are at the bottom.
6. Refrigerate for about 12 hrs, mixing every couple of hours.
7. Hang to dry in a well ventilated spot with small meat hooks.
8. Drying could take up to 4 or 5 days.

red meat, brown sugar, milliliters, bicarbonate, milliliters, red wine vinegar, pepper, paprika

Taken from www.epicurious.com/recipes/member/views/biltong-563c74ea1829d212274c958d (may not work)