Biltong is a South Arican food similar to jerky. It is usually made from beef which sliced, bathed in vinegar and spiced with selected biltong spice, and then allowed a long time to slow-dry in a dry airy space or under a low heat.
Cut meat into strips (with the grain), about 2cm thick.
Combine salt, sugar,bicarb, pepper and coriander.
Rub mixture into meat strips.
Pack meat into plastic or earthenware container, thicker pieces at the bottom.
Allow meat to stand a maximum of 12 hours.
Lightly dip the meat in vinegar before hanging.
Hang for 4-7 days.