Easy Homemade Biltong

1. kilogram of topside cut length ways ie cross grained leaving fat on. 1/4 cup Crushed corriander seeds Salt and black pepper. Wire coat hangers bent into S shaped hooks as need Method: Sprinkle salt and pepper over entire strips of meat. Place salted strips into a dish and cover with a clean cloth allow to stand for 2 - 3 hours. Wipe clean a clothes line inside or outside. Next, place sheets of newspaper directly under the line. At the narrowest end of the strip of meat, hook through the one end of the S shaped wire hook. Sprinkle a coating of corriander seeds over the entire piece of meat and attach the other end of the hook to the clothes line. Allow space on either side of the pieces for evaporation and drying. An ordinary electric fan placed nearby will speed up the drying process. A moist version, of beef biltong is the classic method and this is attained after 3 - 4 days. For a dryer consistency allow to dry for longer. Cut thin slices across the strip and enjoy on it's own or on buttered toast. A sought after South African snack enjoyed by most people.