So after a bunch of tries I finally managed to do something pretty close to the biltong that I buy in the South African pub close to my place. It is drier that the one I used to buy but I think it is just due to the meat I used that is very lean.

Ingredients:

• 500 gr of thin peaces of beaf (around 0.8 cm of thickness)
• 3 tablespoons of vinegar
• 1.5 teaspoon of salt
• 3 teaspoons of coriander (powder or crushed grains)
• 0.5 teaspoon of pepper
• 0.5 teaspoon of paprika
• 1 teaspoon of Cayenne pepper

1. In a bowl mix the vinegar with all the spices.
2. Dip the meat in the vinegar mix and make sure that all the meat is coated.
3. Put the meat in a bowl, cover with plastic foil and marinate it over night in the fridge.
4. Preheat the oven at 60°C with the “fan” mode switched on and a trail at the bottom of the oven.
5. Hang the meat on a cooking grid and put it in the oven.
6. Dry for at least 6 hours.
7. When the meat is dry slice it in very thin pieces and it is done!

Bon appétit!