Biltong-Dried Meat South African way

Don't need anything special,I still do it the way we did on the farm back home. Only in winter when the bugs are absent and in the sheds and garage. Nowadays everyone has a dehydrator box,but you don't need it.

Everyone has a recipe,but it boils down to salting the meat,rinsing with vinegar and spicing the meat. Mostly coriander and little pepper. I use brown sugar mixed in apple cider vinegar to rinse the salt and soak and then rub with only coriander.

Thin slices takes about 1-2 days thicker slices takes about a week. The less fat and the drier ,the longer the storage time,but fat makes it taste great

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Biltong-Dried Meat South African way