Choose a lean cut of beef and trim away any excess fat, as fat can spoil during the drying process. Slice the meat into strips approximately 1 inch wide and ½ inch thick, always cutting with the grain for traditional biltong. Uniform strips ensure even curing and drying.

Toast the whole coriander seeds in a dry skillet for a few minutes until fragrant, then coarsely crush them using a spice grinder or mortar and pestle. In a large bowl, combine the crushed coriander, coarse salt, black pepper, brown sugar, garlic powder, and chili flakes. Pour in the malt vinegar and stir everything together.

Coat each strip of beef thoroughly in the vinegar and spice mixture. Place the strips into a zip-top bag or airtight container, making sure every piece is evenly covered. Refrigerate for 12 to 24 hours, turning the meat once or twice so the marinade distributes evenly.

Remove the beef from the marinade and gently pat each strip dry with paper towels. Attach butcher’s twine or hooks to each strip so they can hang freely. Proper airflow around every piece is essential for successful drying.

Hang the beef strips inside a biltong box or in a clean, cool, well-ventilated area away from direct sunlight. Allow the meat to dry for 4 to 6 days, depending on the thickness of the strips and your preferred texture. Thicker pieces remain slightly softer inside, while thinner strips become firmer and drier.

Once the biltong has reached your preferred level of dryness, remove it from the hooks and place it on a clean cutting board. Using a sharp knife, slice the meat into thin strips across the grain for a more tender bite.

Serve it immediately as a protein-packed snack, add it to charcuterie boards, or use it as a flavorful topping for salads and sandwiches. Homemade biltong is best enjoyed fresh, allowing you to fully appreciate its rich, savory flavor and satisfying texture.