Biltong (South African Dried Cured Beef)

Ingredients

• 3 lb beef silverside, cut into long strips
• 1/4 cup vinegar
• 3 tbsp coarse salt
• 2 tbsp coriander seeds, toasted and crushed
• 1 tbsp black pepper, cracked
• 1 tsp brown sugar

Instructions

1. 1Dip the beef strips in vinegar, coating thoroughly.
2. 2Rub the strips generously with salt, crushed coriander, pepper, and sugar.
3. 3Layer the meat in a container and refrigerate 12-24 hours to cure.
4. 4Rinse briefly with vinegar and pat dry with paper towels.
5. 5Hang the strips in a well-ventilated, cool, dry area or a dedicated biltong dryer with a fan.
6. 6Dry for 4-7 days, checking daily, until firm to the touch with the desired chewiness.
7. 7Slice thinly against the grain to serve.

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