Biltong Chips

Method

1. Partly freeze the beef. It has to be partly frozen in order to cut the slices. Cut the meat into very thin slices along the grain. If there is fat on the meat then the fat should run down the length of the strip of meat.  The slices must be as thick as you would cut a slice of cured ham. Paper thin.
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. Add the vinegar and worcestershire sauce into a container. Add the slices into the sauce and coat them thoroughly.
5. In another container, sprinkle a very thin layer of spices.
6. Add a layer of the slices on top of the spices.
7. 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. Sprinkle the spices from high so that you get an even layer of spices. Sprinkle as must as you would when salting a steak. 
8. Let it rest for 12 hours in the fridge and turn the meat around, let it rest for another 12 hours in the fridge.
9. Layer the meat on cooling/drying racks or grill. Something fine enough so that the small pieces don't fall through. I sometimes use a suspended length of chicken mesh. Works perfectly. Just remember to put some plastic on the floor to catch the drippings. When you lay the slices out, make sure they're flat and not overlapping each other.
10. Hang in a well ventilated room or in a Biltong Cabinet. Try to keep the temperature below 20 degrees C.
11. Dry for 2-3 days depending on preferred wetness and depending on the thickness of your biltong strips.
12. Biltong freezes very well.