A generations-old South African biltong recipe made with beef or game and a simple coriander spice mix. For beef, choose topside first; if it is unavailable, use rump, with silverside as the third option.
Sprinkle the meat alternately with the spice mix and Worcestershire sauce. Use the Worcestershire sauce sparingly.
Let the meat rest for 12 hours, then mix well again.
Let it rest for another 12 hours.
Hang the meat in a well-ventilated room, in front of a fan, or in a biltong cabinet without warm air.
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