Biltong

Prepare the Meat

Cut the beef into 1-inch thick strips, about 6 inches long. Trim off any excess fat.

Marinate the Meat

Place the meat strips in a large bowl.

Pour the vinegar over the meat and toss to ensure all the meat is coated.

Let it sit for about 30 minutes. This helps to tenderize the meat and adds flavor.

Prepare the Spice Mix

In a dry skillet, toast the coriander seeds and black peppercorns over medium heat until fragrant, about 2-3 minutes.

Crush the toasted seeds and peppercorns using a mortar and pestle or a spice grinder.

In a small bowl, combine the crushed seeds, ground black pepper, ground coriander, paprika, ground cloves (if using), coarse salt, and brown sugar.

Season the Meat

Drain the vinegar from the meat.

Rub the spice mix thoroughly onto each piece of meat, ensuring all sides are well coated.

Dry the Meat

If you have a biltong box or dehydrator, hang the meat strips inside and let them dry for 3-7 days, depending on the thickness of the meat and your preferred level of dryness.

If you don't have a biltong box, you can use a fan in a well-ventilated area. Hang the meat strips on hooks or a drying rack, making sure they do not touch each other. Place a fan nearby to circulate air.

Check the meat daily for your desired level of dryness.

Store and Serve

Once the biltong has reached your preferred dryness, remove it from the drying area.

Store the biltong in an airtight container in a cool, dry place.

Slice thinly to serve as a snack.