Prepare the Meat:

• Start by trimming the fat and silver skin (the tough, silvery membrane) from the beef, as it can spoil the biltong and prevent even drying.
• Cut the beef into strips about 2.5–5 cm (1–2 inches) thick. The length can vary, but aim for 30 cm (12 inches) in length for easier handling and drying.

Make the Marinade:

• In a bowl, combine the vinegar, salt, brown sugar, baking soda, and any optional spices like chili flakes, garlic powder, or ground ginger.
• In a separate pan, toast the coriander seeds and black peppercorns over low heat for about 2–3 minutes, until fragrant. Then, crush them with a mortar and pestle or in a spice grinder.
• Mix the crushed spices into the marinade mixture.

Marinate the Meat:

• Place the meat strips in a shallow dish and pour the marinade over them, making sure each strip is thoroughly coated.
• Cover the dish with plastic wrap or a lid and refrigerate for 12–24 hours to allow the flavors to absorb into the meat.

Drying the Biltong:

• Once the marinating process is complete, remove the meat from the marinade and pat it dry with paper towels.
• To dry the biltong, you can use a biltong box (a wooden box designed for air circulation) or hang the meat in a well-ventilated area, ideally in a cool, dry place (not in direct sunlight).
• Hang the strips on hooks or a line using string, ensuring they don’t touch each other to allow for good air circulation.
• The drying time varies depending on the thickness of the meat, humidity, and temperature, but typically ranges from 3 to 7 days. For drier biltong, allow it to dry for 7 days, or for a slightly softer texture, 3–4 days may be sufficient.

Test the Biltong:

• After 3 days, check the biltong for doneness. It should be firm to the touch but slightly bendable. If you prefer a dryer, more brittle texture, leave it hanging for a few more days.

Slice and Serve:

• Once the biltong has dried to your liking, remove it from the drying area. Slice the biltong into thin pieces, against the grain, to get the classic chewy texture.
• Serve immediately or store in an airtight container, where it can last for up to 2-3 weeks. For longer shelf life, you can refrigerate or even freeze the biltong.