Biltong (Zambian Dried and Salted Meat)

Ingredients

• ¼ cup salt
• 2 tbsp ground coriander
• 2 tbsp ground black pepper
• 1 tbsp brown sugar
• 1 tsp ground cayenne pepper (adjust to your desired level of spiciness)
• 1 lb lean beef or game meat, very thinly sliced
• ¼ cup vinegar (white or apple cider vinegar)
• ¼ cup water

Method

1. In a bowl, mix together the salt, ground coriander, ground black pepper, brown sugar, and ground cayenne pepper to create the biltong spice blend.
2. Dip each slice of meat in the vinegar, then coat them with the spice blend. Make sure each slice is evenly covered with the spices.
3. Once all the meat slices are coated, place them in a single layer on a clean surface and let them marinate for about 30 minutes to allow the flavors to penetrate the meat.
4. After marinating, use the butcher's hooks or kitchen hooks to hang the meat slices on a drying rack or any suitable hanging space with good circulation. Make sure to leave space between each slice for air circulation.
5. Allow the meat to air-dry for about 3–5 days, depending on the desired level of dryness. The biltong is ready when it is dry to the touch and has a chewy texture.
6. Once the biltong is dried to your preference, store it in an airtight container to maintain its freshness.