Recipe 1:

Amount of biltong:

1. 4.5 to 5 kg of meat,
2. Pieces of meat longitudinally cut about 15-30 cm long and 4 to 8 cm wide,

Spices:

1. 3 teaspoons of fine salt (3x15ml),

2. 2 teaspoons of grounded or course coriander (2x15ml),
3. 1 teaspoon of black pepper (1x15ml).

Method:

1. Mix spices,
2. Use a deep container,
3. Place some spices at bottom and add first layer meat,
4. Again spices with next layer and continue until finished,
5. Keep for about 1 to 1 days in the container and stir by hand the meat and spices every 12 hours. This is done to ensure
the spices evenly cover the meat and is being absorbed by it.
6. Remove and hang to dry in a cool humid free environment. Take care that the pieces do not touch.

Recipe 2:

Amount of biltong:

1. 100kg of meat (note the spices can be linier adjusted for smaller volumes of biltong),
2. Pieces of meat longitudinally cut about 15-30 cm long and 4 to 8 cm wide,

Spices:

3. 2.5kg fine salt,

4. 850g of coriander,
5. 65g of vinegar,
6. 500g brown sugar,
7. 40g of clove
8. 1 l of vinegar.

Method:

7. Mix spices but not the vinegar,

8. Use a deep container,
9. Place some spices at bottom and sprinkle vinegar and add first layer meat,
10. Again spices and sprinkle vinegar with next layer and continue until finished,
11. Keep for about 12 hours and stir by hand the meat in such a way that the top meat is at the bottom. This is done to ensure
the spices evenly cover the meat and is being absorbed by it. Keep for another 12 hours.
12. Remove and hang to dry in a cool humid free environment. Take care that the pieces do not touch.

Recipe 3:

Amount of biltong:

1. 4.5 to 5 kg of meat,
2. Pieces of meat longitudinally cut about 15-30 cm long and 4 to 8 cm wide,

Spices:

3. 3-4 teaspoons of course salt,

4. 2-3 teaspoons of grounded or course coriander,
5. 1-2 teaspoon of black pepper,
6. 50 ml of viniger.

Method:

7. Mix spices but not vinegar,

8. Use a deep container,
9. Place some spices at bottom and sprinkle some vinegar and add first layer meat,
10. Again spices, vinegar with next layer and continue until finished,
11. Keep for about 24hours in the container and stir by hand the meat and spices every 12 hours. This is done to ensure the
spices evenly cover the meat and is being absorbed by it.
12. Remove and hang to dry in a cool humid free environment. Take care that the pieces do not touch.