Carve and enjoy with salt to taste

1. an electric fan
2. 1 kg meat - many different meats can be used. If you do not have access to ostrich or game etc then try a cut of beef like thick flank or sirloin. You can use almost any meat except very sinewy bits. If you use more meat just use more spice.
3. Brown vinegar.
4. less than a table spoon of course salt (or Kosher salt)
5. 1/4 cup of brown sugar
6. 1/2 cup of coriander (whole)(get it at a bulk food store)
7. 1/2 teaspoon pepper
8. string, wire or plastic biltong hooks
9. You could replace 4,5,6 and 7 with Crown National's Safari biltong seasoning. You also need a good knife, plastic bowls or cooler box, some nails or hooks, a hammer and someone to make fun of you for trying to obtain/maintain your African heritage. A couple other ingredients that I have never used but you may wish to use include bicarbonate of soda (apparently to prevent mould setting in) and saltpeter which acts as a preservative and gives the biltong a bright red colour.

• Wash the meat.
• Cut the meat at a slight angle to the grain into about one inch strips. The thinner, the quicker it dries. In hot weather, thinner is better.
• Place the coriander in a bag and lightly crush the whole coriander so that the effect of the coriander will be greater.
• Make the "biltong mix" by combining the course salt, brown sugar, coriander, black pepper.
• Dip the meat into the "biltong mix" or sprinkle loosely by hand, while packing meat into layers in cooler box or similar, until all the mix is used up. Sprinkle vinegar in the same way. Ensure all layers are coated.
• Place the cooler box for a few hours, or over night, in a cool place or fridge. Occasionally turn the mix to ensure all meat is coated.
• Hang the biltong by making a very small incision through the slice of meat with a knife about an inch from the end of the meat.
• Cut string or wire into strips which are placed through the meat and tied to form a loop or just hooked.
• Hang the biltong in a place not too far from an electrical outlet by taking the loop of string/wire hook and place it on the hook or nail or hanger or rope or whatever device you have created to suspend the meat.
• To dry the meat turn on the fan and leave for about 4-7 days depending on humidity, temperature and taste.

Storage directions

Ha! If you have any biltong left after a couple days then you are either a very lucky person or have added too much salt! Biltong can be frozen, but is best eaten quickly. If you want to freeze, rather freeze the wet seasoned biltong, and hang out to dry as and when needed.

1 guinea fowl
1 onion
Thyme
Rosemary
Olive oil
6 potatoes cut into wedges
2 cans beer
1 packet brown onion soup
Salt/ pepper