Biltong recipe

• 1 kg (2.2lbs) lean topside of beef
• 100 ml (3.5fl oz) white wine or cider vinegar
• 1 tbsp salt
• 0.5 tsp Prague Powder #2 (pink curing salt #2)
• 8 tbsp coriander seeds
• 1 tsp ground black pepper
• 0.25 tsp finely chopped chilli (optional)

1. Remove visible connective tissue, fat, and silver skin from the meat.
2. Cut into 75-mm long (3-in) strips.
3. Pour the vinegar, salt, and Prague Powder into a bowl.
4. Mix and add the strips of meat.
5. Leave to marinate in the refrigerator for about two hours.
6. Crush the coriander seeds in a pestle and mortar and mix with the pepper and chilli (if using).
7. Remove the meat from the marinade and liberally coat in the coriander mix.
8. To dry and store the biltong, hang the strips of meat in a biltong box or lay them on racks in the oven set at the lowest possible temperature.
9. A fan oven is best as this circulates the heat and assists the drying process.
10. The biltong is sufficiently dry when it has gone a little dark and stiff.
11. Store biltong in a vacuum pack for up to a year in the freezer but in my experience it is far too delicious to keep for that long.

beef, white wine, salt, salt , coriander seeds, ground black pepper, chilli

Taken from www.lovefood.com/guide/recipes/46680/biltong-recipe (may not work)