Biltong (South African beef jerky)

How can a South African girl enjoy the art of curing meat and not make Biltong? The staple snack in a land of rugby and beer.


Formula:

700-1000g of Beef (lean but preferably with a side of fat)
1-2 Tbs Brown Sugar
2-2.5 Tbs Coriander seeds - roughly crushed
1 tsp White Pepper
1 tsp Black Pepper - ground
1/2 Tbs Salt
1/2 tsp Chilli Powder (optional)
White vinegar


Wet the meat with a drizzle of vinegar. Mix spices and sugar and rub onto the meat. Place meat in the fridge for 1 day. Remove from fridge and wash briefly under cool water (depending on how spicy you want it) and pat dry with kitchen towel. Hang meat in a slightly draughty area for 4-8 days at a cool temperature. Eat with a bottle of good beer in the one hand and some Rugga on the telly.