Biltong

• 2,5 kg (5.5 pounds) lean meat (venison, beef or ostrich)
• 60 ml (1/4 cup) coriander seeds
• 60 ml (1/4 cup) salt
• 15 ml (1 tablespoon) milled black pepper

1. Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches).
2. Roast the coriander seeds in a dry frying pan to bring out the flavour.
3. Crush lightly with a pestle and mortar and mix with the salt and pepper.
4. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more.
5. Continue this way until meat and seasoning are used up.
6. Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly.
7. Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air).
8. Straightened paper clips make handy fasteners!
9. Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist.

lean meat, coriander seeds, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/biltong-231241 (may not work)