Perfect Biltong Recipe—South African Beef Jerky

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1. 1Step 1: Toast the coriander seeds in a dry pan, then grind them in a pestle and mortar or spice grinder until mostly powder with a few pieces of seed shells left.
2. 2Step 2: Using a sharp knife, cut the meat into 1 inch (2.5cm) thick lengths, following the grain, and place them in a non-metallic container.
3. 3Step 3: Combine all the spices and sprinkle them over the meat. Sprinkle the vinegar on and rub everything in thoroughly while turning the meat with your hands.
4. 4Step 4: Cover the container and let the biltong cure for 24 hours in the fridge, turning and rubbing the meat occasionally.
5. 5Step 5: Remove the meat from the container and pat dry with kitchen towels, taking care not to remove too much of the spice.
6. 6Step 6: Add a hook to the thickest end of each length. Plastic-covered paper clips work well. Hang in a biltong box or in a well-ventilated space with a fan blowing gently to increase airflow. Do not point a fan directly at the meat to avoid case hardening. Make sure none of the pieces are touching. Place newspaper below to catch any liquid.
7. 7Step 7: Drying times vary with humidity, airflow, and temperature. Test readiness every couple of days by squeezing the sides together with clean fingers. If there is any give, the meat is still wet inside.
8. 8Step 8: Once ready, cut into thin slices with a sharp knife and enjoy.