Spice for 1kg meat, I use rump
50g rock salt
1 teaspoon brown sugar
1 teaspoon ground coriander
2 teaspoons cracked coriander seeds
1/2 teaspoon bicarb of soda
1/2 teaspoon ground black pepper or to taste
2 tablespoons vinegar
1 cup warm water
Mix the salt, sugar, bicarbonate of soda, pepper and coriander together. Rub the seasoning mixture thoroughly into the strips of meat. Layer the meat, with the more bulky pieces at the bottom, in a glass, plastic or stainless steel container. Sprinkle a little vinegar over each layer, as you add them. Leave the meat in a cool place for 12 hours or more, depending on how salty you want the meat to be. (Some experimentation may be required to ascertain the correct length of time to let the meat 'marinade' for, according to your taste.)
Remove the meat from the marinade. Mix the water and vinegar and dip the meat into this mixture. This makes the biltong shiny and dark.
Once this is complete, the biltong is ready to dry. Pat the pieces of meat dry and then hang them up on S-shaped hooks in your biltong drier. Hang the meat in a cool, dry place with an oscillating fan blowing on it. Ensure that the air is dry, as too much moisture will cause the biltong to spoil. The biltong is ready when the outside is hard and the centre part of the biltong strip is still a little moist. Let the centre dry according to personal taste.