Biltong

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1. 1Step 1: Trim off any silver skin, gristle, and soft fat from the meat. Cut the meat with the grain into 2cm thick steaks.
2. 2Step 2: Toast the coriander and coarsely grind it. Coarsely grind the pepper corn and chili flakes as well. Combine the coriander, pepper corn, and pepper flakes into a container.
3. 3Step 3: Combine the red wine vinegar and Worcestershire sauce in a container and pour half of this mixture into a tray that can fit your meat. Arrange all of your meat on that tray and pour the rest of the red wine vinegar and Worcestershire sauce mix over the top.
4. 4Step 4: Sprinkle 1/2 of your salt over the meat and enough of your coriander spice blend to coat the meat. Turn the meat over and sprinkle the rest of the salt over the meat. Add the remaining coriander spice blend to your meat.
5. 5Step 5: Place the meat in a vacuum seal bag (or zip lock bag) ensuring that all of the spices and any liquids from your tray are added as well. Try not to leave anything behind.
6. 6Step 6: Vacuum seal the bag or if you are using zip lock bags, just remove as much air as possible and place in your refrigerator for 24-36 hours. Massage the bag and flip it every 12 hours to help the meat cure evenly.
7. 7Step 7: After the meat has finished curing, remove it from the bag, weigh each steak, record the weight and your target weight loss, and place small hooks on each piece of meat. Make your target weight 50% less than the actual weight. 50% dryness is considered 'wet' biltong. Once your meat has lost 50% you can taste a piece; if you prefer it more dry, let it hang for a few days more. A medium dryness is between 55% and 60% weight loss. For 'dry' biltong, let it go to 70% dryness. It comes down to personal preference.
8. 8Step 8: If you have some reserve coriander spice blend, add it to your meat pieces now, lightly sprinkling the spice mix on each side to give a nice spice crust when your biltong is ready.
9. 9Step 9: Hang your biltong in a warm, sunny area with a gently breeze. The ideal temperature should be between 70f and 80f (21.2c - 26.6c) and a humidity between 50% and 60%.
10. 10Step 10: Once your biltong has dried to your liking, you can vacuum seal them and store in your refrigerator or freezer.