ingredients:
10-12kg beef (silver side or toopside)

250g salt

125ml (1/2 cup brown sugar)
15ml (1 Tbsp) bicarb soda
10ml (2tsp) freshly ground black pepper
40g whole coriander seeds
lighty toasted and crushed with a pestle and mortar
vinegar for dipping

method:

with a shrp knife cut the meat into strips about 2cm thick
cut in neat straight strokes with the grain of the meat and avoid jagged cuts.

combine the salt, sugar, bicarb, pepper and coriander seeds.
rub this mixture into the meat strips and pack them into a plastic ot earthenware container thicker strips at the bottom and thinner strips on top.

allow the meat to stand over night but not longer than 12 hours ot it will be too salty.

lighty dip the meat in vinegar beafore attaching thin wire hooks to the ends.

hang the pieces in a well ventilated place well apart from each other to allow for good air circulation. the biltong will take 4-7 days to dry, depending on how and where it is hung.