Biltong

Instructions

1. 1 Cut the beef into thick strips approximately two to three centimeters wide, cutting with the grain of the meat so the biltong has a proper fibrous texture when sliced, and trim away any large pieces of sinew that could become unpleasantly tough when dried.
2. 2 Toast the whole coriander seeds in a dry skillet over medium heat for two to three minutes until fragrant and lightly golden, then crush them coarsely with a mortar and pestle, leaving some larger pieces for texture alongside the fine powder.
3. 3 Combine the coarse salt, crushed coriander, black pepper, brown sugar, and baking soda in a bowl, then dip each strip of beef briefly into the brown vinegar on both sides, shaking off the excess before pressing the spice mixture generously onto all surfaces.
4. 4 Layer the seasoned beef strips in a glass or plastic container, cover, and refrigerate for twelve to twenty-four hours, turning the pieces once halfway through to ensure even curing as the salt draws moisture from the meat.
5. 5 Remove the cured strips from the container, shake off excess spice mixture lightly, and thread butcher's hooks through one end of each strip, then hang them in a cool, dry, well-ventilated area with good airflow, ideally using a biltong box with a small fan.
6. 6 Dry the biltong for four to seven days depending on thickness and personal preference, checking daily by pressing the outside, which should feel firm while the center remains slightly yielding for medium biltong, then slice thinly against the grain to serve and store in paper bags.