First I defrosted some nice venison strips from the freezer. You want meat cut with the grain. Should be thick. You're not making jerky. I like at least an inch thick. The pictures will show.
Then I sprinkle salt on the meat. Coarse ground not ionized! You are going to scrape it off with a knife later. Then I put in the fridge overnight to let the salt drain the blood.
Next morning take out and scrape off salt. Don't rinse. Scrape.
Then I lightly brush with brown vinegar and coat with spices. Traditionall is salt, black pepper, coriander. Use what you want though. I made a "mushroom ketchup" this week. Kinda like a Worcester sauce. I dehydrated the makings and it made a great spice. So I used that. If you want the recipe look up mushroom ketchup jas. and townsend 18th century cooking on YouTube.
Then hang in your biltong box. I use paper clips for hooks. I boil the ones that go through the meat for sterility purposes.
When it's hard to where you can't bend it or when you pinch from both sides with no give its done. Mmmmmm. Biltong.
