If you have whole coriander seed, toast lightly in a pan (till slightly browned and aromatic) then crush into power.
Mix the dry ingredients (salt, pepper, coriander).
Pour the vinegar into a shallow pan or plate.
Slice your meat along the grain (you can slide up to 1” thick and I recommend no thinner than ½”).
Set the slice in the vinegar, coating all sides.
Dust the slice with spice mixture and place in a cake pan or Ziplock bag.
Repeat steps 4-6 until all meat has been sliced, coated and dusted.
Refrigerate the prepared meat 4 hours or up to 24 hours. The longer it sits, the more intense the spice flavors will be.
Remove each piece from the bag and skewer, hang, or place on a grate. If you want an extra kick, dust each slice again with more spice mixture.
Put the meat into your biltong box, allowing it to cure and dry.
Test the biltong ever day to make sure it is continuing to dry.
Thin pieces are ready in as little as 3 days with thicker pieces taking up to 2 weeks. Sample a few pieces throughout the process; this will help you learn what you like and avoid letting it over dry.
Package up the final product for short term (paper bag) or long term (vacuum seal and refrigerator).
