Biltong

Preparation of the meat Trim any excess fat from the beef or game meat and cut it into thin strips, about 1/4 inch thick.

Marinating the meat In a large bowl, combine the vinegar, Worcestershire sauce, salt, black pepper, coriander seeds, paprika, sugar, and chili flakes (if using). Mix well to create the marinade.

Marinating time Place the meat strips in the marinade, ensuring that each strip is well coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours or overnight to allow the flavors to develop.

Drying the meat After marinating, remove the meat strips from the marinade and gently pat them dry with paper towels.

Hanging the meat Using butcher's twine or hooks, hang the meat strips in a cool, well-ventilated area to air-dry. Ensure that there is enough space between the strips for air circulation.

Drying time Allow the meat to air-dry for at least 2-3 days, or until it reaches your desired level of tenderness. The drying time may vary depending on the thickness of the strips and the humidity of the environment.

Serving the biltong Once the biltong is dry, remove it from the hanging area and cut off any excess twine. Slice the biltong into thin strips and serve as a delicious snack or appetizer.