Best Kalahari Biltong

Method

1. Cut the meat into thick strips along the grain. If there is fat on the meat then the fat should run down the length of the strip of meat.
2. Lightly toast the coriander seeds in a pan until they start to turn brown. Don`t burn them. Crush them roughly in a mortar and pestle or a spice grinder. You want some roughness. Don`t turn them into a powder!
3. Mix dry spice together.
4. Coat each biltong strip in the vinegar and Worchester sauce.
5. Place meat in a dish.
6. Sprinkle the meat with spice mix in layers. Lay down one layer, sprinkle with dry spices, add another layer and continue until all the meat has been coated. The amount of spices you use will determine how spicy and salty the biltong becomes. Use all the spices for the correct quantity of meat.
7. Let it rest for 12 hours in the fridge and turn the meat around, let it rest for another 12 hours in the fridge.
8. Hang in well ventilated room or in a Biltong Cabinet. Keep the temperature below 20 degrees C.
9. Dry for 3-6 days depending on preferred wetness and depending on the thickness of your biltong strips.
10. Biltong freezes very well. Slice the biltong and freeze for months.