Umncweba

Cut the beef into long strips about two centimetres thick, cutting with the grain of the meat. The strips should be approximately twenty centimetres long and uniform in thickness so they dry at the same rate throughout the process.

Combine the coarse salt, black pepper, ground coriander, and brown sugar in a bowl. Sprinkle the vinegar over the meat strips, then rub the spice mixture generously into every surface of each strip, pressing the seasonings firmly into the flesh.

Layer the seasoned meat strips in a glass or ceramic dish, covering each layer evenly. Cover with plastic wrap and refrigerate for twelve to twenty-four hours, turning the strips once to ensure even distribution of the curing salt and spices.

Remove the cured strips from the dish and pat off any excess moisture with paper towels. Thread the strips onto hooks or tie them to a drying rack. Arrange the strips so they hang freely with space between them for air circulation.

Hang the strips in a well-ventilated area with good airflow, away from direct sunlight. In warm dry weather, the drying process takes three to five days. Alternatively, use a food dehydrator set at 60C for twelve to eighteen hours.

The umncweba is ready when the strips are dark brown, dry but still slightly pliable when bent, and have a concentrated beefy, peppery aroma. They should crack slightly when bent but not snap completely, indicating the perfect moisture level.

Slice or tear the dried beef into thin strips for eating as a high-protein snack. Store in a breathable cloth bag at room temperature for up to two weeks, or in an airtight container in the refrigerator for up to one month.