I sometimes use them in case of emergency biltong shortage, so I’m not sure how to break it to them…Coriander seed is the signature spice that makes biltong instantly recognisable. Getting it right is down to trial and error. Make sure none of the pieces are touching. Not everybody likes it moist, so for those that don’t want the biltong to be moist you can leave it for longer to dry out more completely.Get some galvanized wire hooks to hang your meat.

The process will be slower but have a better finish at the end with less case-hardening.

This will balance out the gradient.

If you suspect that case hardening is your problem, I recommend cutting through the end of the meat and checking it. I’m curious to hear what people think of this biltong recipe.I soak good quality wooden skewers in vinegar and skewer meat on and tie string to hang with. Most biltong recipes include vinegar, which acts as a preservative. Spray some of the red vinegar over meat strips then continue the exact same procedure till all the meat is layered and there is no more vinegar left.

You now need to use a large glass container; wipe and rub some of the mix into each item of meat. If you’re using a good cut like silverside or toprump, you won’t need it at all.If you’ve ever tried cutting over-dried biltong, you’ll know how tough it can be—tough as old boots!

My answer? Just don’t overdo it—biting into a lump of peppercorn is not a pleasant experience! I agree… it is the best beer snack ever! Vinegar does a perfectly good job of sterilising the meat without mountains of salt.
As long as you put your meat in layers into the container and spices and vinegar for each layer as you went along, you’ll be fine.Just a question on why you recommend course salt and not table salt. I must apologise for calling biltong “South African beef jerky”, because this is a far superior product. Use less salt!

If you don’t know what you like, I suggest making a few thinner, quick drying pieces to experiment with. The method and spice mix hasn’t changed much in hundreds of years, but a few variations have appeared recently, like ‘piri piri’ biltong and the use of additional ingredients like worcestershire sauce and dried chillies.Opinions vary on curing methods, spice mixes and drying conditions, and there is a lot of misinformation around, so trial and error has been my friend. Some recipes call for several stages of curing and washing off spices, reapplying them, etc—this is not necessary. You need to remove the access salt from the meat otherwise you may produce really salty biltong.You now have to cover the container with some cling wrap and leave it to marinade for at-least 12 to 24 hrs depending on the thickness of the meat and the strength of the flavour you want.At this point you should find a cool completely dry and well-aerated location to hang your meat (we normally hang it high it in the garage area and cover it up with a net to keep the bugs and flies away).

Good luck!Do you think you can hang it in the oven with just the fan on and no heat?I was wondering the same thing!

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