12.5 kg venison, beef or ostrich meat (fillet, rump or sirloin)
560 g fine salt
125 ml brown sugar
25 ml bicarbonate of soda
10 ml saltpetre (optional)
12.5 ml milled pepper
125 ml coarsely ground coriander
250 ml brown vinegar
2.5 litres warm water
Cut the meat along the natural dividing lines of the muscles, down the length of the whole leg or a portion of it. Cut the pieces into strips 5-7 cm thick, with some fat on each strip.
Mix the salt, sugar, bicarbonate of soda, saltpetre, pepper and coriander together and rub the mixture into the strips of meat.. Layer the meat in a cool place for about 1 to 2 days, depending on how thick the meat is and how salty you want it to be.
Mix the vinegar and water and dip the biltong into it. Pat the pieces of meat dry and hang them up on S-shaped hooks - or use pieces of string - about 5 cm apart so that air can circulate freely in a cool dry place. Leave for 2 to 3 weeks until the biltong is dry.