Instructions

1. Trim beef of silverskin, gristle, and very soft fat; leave firm fat on for flavor.
2. Slice along the grain into strips about 2-2.5 cm thick and 3-4 cm wide.
3. Lightly toast coriander seeds in dry pan until fragrant, then cool. Coarsely grind coriander and black pepper.
4. Combine salt, ground coriander, black pepper, brown sugar, and chilli if using in bowl.
5. In non-metallic tray, lay meat strips in single layer.
6. Sprinkle or brush with vinegar and Worcestershire sauce to lightly wet surface on all sides.
7. Sprinkle spice mix evenly over all sides of each strip, rubbing it in well.
8. Cover and refrigerate 12-24 hours, turning and rubbing meat once or twice during curing.
9. Remove meat from fridge and pat lightly dry with paper towel, leaving most spice on.
10. Insert hooks or tie string through one end of each strip for hanging.
11. Hang strips so they do not touch in a warm, dry, well-ventilated place or biltong box.
12. Aim for about 21-27°C temperature and 50-60% humidity if possible.
13. Dry for 4-10 days depending on thickness and desired doneness.
14. When outside is firm and dark and inside reaches your preferred tenderness, remove.
15. Slice thinly across the grain to serve.
16. Store in breathable bags or containers in cool, dry place; refrigerate or freeze for longer storage.