Biltong is a traditional South African method of preserving the meat of freshly killed game. The word literally means strip of meat which is the final product once you are complete.
Things You Will Need
Red Meat (the "broils" are good cuts. Any thick cut with little fat is fine)
Spices (most common are ground black pepper and ground coriander)
Vinegar (of your choice)
Hooks or paper clips
If you are using red meat from the store then you can proceed to step 2. If you are using freshly killed game you will want to freeze the meat for a few weeks in order to kill any parasites that might have resided in the wild animal. Do not skip this step!
Step 2Cut the meat into strips about 1x1" wide. The length should be more than 2 inches. The length does not need to be consistent but the other dimensions do need to, otherwise the meat will not finish consistently.
Place the meat in a container and sprinkle with a vinegar of your choosing. I like regular white vinegar. Drain the excess away. The vinegar wets the meat to help the salt stick and melt.
Step 4Sprinkle coarse salt such as kosher salt over all the surfaces of the meat. Do not cake it on. Essentially each particle will melt. That melt should generally be enough to cover the entire meat surface.
Allow the salt to melt in. Then sprinkle on a small amount of your favorite spices. I use coriander and black pepper.
Step 6Cover the container and refrigerate the meat overnight.
Step 7Remove the meat and drain the excess juice.
Step 8Sprinkle the surface of the meat with more spices (to taste). Cover all surfaces.
Step 9Use the paperclips or hooks and hang the meat from a cool, dry, dark and protected place. A closet makes a fine spot.
Step 10Allow about a week for the meat to dry.
Remove the hooks and examine the meat. It should be dry and light. It should not have any mold, mildew or other off smells or looks. Reference the web for pictures of biltong. It is your responsibility to ensure the meat is safe to eat and share.