Homemade South African Biltong

Preparing the Biltong Marinade 1. In a bowl, mix together the red wine vinegar, Worcestershire sauce, ground coriander, coarse salt, black pepper, brown sugar, bicarbonate of soda, ground cloves, ground nutmeg, paprika, and dried thyme leaves.

Marinating the Beef 2. Place the thinly sliced beef in a resealable bag or a dish and pour the prepared marinade over the meat, ensuring all pieces are coated. Seal the bag or cover the dish with plastic wrap and refrigerate for 24 hours.

Dehydrating the Biltong 3. After marinating, remove the beef from the bag or dish and pat dry with paper towels. Hang the beef slices in a well-ventilated, dry area for 3-5 days until the desired level of dryness is achieved. Check the beef periodically to ensure proper dehydration.