Originally Posted by Kathleen
This sounds great! Have you a recipe or pictures?
This is how I make my biltong.
2kg of sirloin, flank or silverside (cut into 1 inch strips) Meat should have some fat, yellow fat not A grade meat with white fat.
1 cup of white grape vinegar
1 litre of water
Crushed black pepper
Chilli flakes of choice
roughly ground coriander seed
First put your meat in a flat glass dish, cover with vinegar and water mix. Allow to stand in this mixture for about 3 hours. Pour off the liquid, pat meat dry with paper towel. Sprinkle liberally with spice mix. Hang on meat hooks in a cool room with a fan blowing on the meat. Takes a few days to dry, some people like it completely dry while others like myself prefer it when it's still a bit wet on the inside. Kinda like eating a steak medium. Slice into thin slices and enjoy as is or make a sandwich with fresh white bread and butter.
I've made a biltong dryer by welding a steel "cage" with mesh covering the outside to keep out bugs. I placed a few lines from end to end to hang my hooks on and built a small fan into it.