Step #2 Slice meat along the grain no thicker than 1.
Step #3 5cm.
Step #4 Cut those slices into strips of 3-5cm wide.
Step #5 Combine sugar, baking soda & black pepper.
Step #6 Roast coriander in a pan over a medium heat for 2 mins & then crush it fine.
Step #7 Mix into the sugar mixture.
Step #8 Pour vinegar into a flat dish & drag meat strips through the vinegar coating them well.
Step #9 I use my cooler box for this next step in the process: sprinkle a handful of salt over the bottom of the cooler box & cover with a layer of meat strips.
Step #10 Sprinkle top the meat with a layer of salt & then the spice mixture.
Step #11 Keep layering the meat, salt & spices finishing with a layer of salt & spices.
Step #12 Close cooler box & leave to stand for 24 hrs.
Step #13 Discard any left over vinegar.
Step #14 When you open the cooler box, there will be a lot of water drawn from the meat & the salt should be dissolved.
Step #15 Take the meat out of the cooler & place on a tray.
Step #16 Remove any large pieces of salt that may still be on the meat.
Step #17 It is your choice if you still want to pat the meat dry, I never do.
Step #18 Discard the water in the cooler.
Step #19 Using a paperclip opened to resemble an "S", hook each meat strip & hang to dry.
Step #20 I use a biltong box because the biltong is dry within 3 days of hanging - conventional methods take much longer.
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Biltong Potjie
