Published 2014
Biltong made from beef is formed by taking a good piece of muscle 45–60 cm (18–24") long and 15 cm (6") in diameter, with no tendon and just a little fat, and trimming it into an elongated oval shape. It is then rubbed with salt, pepper, coriander seed, and fennel seed, moistened with vinegar; left to marinate for a few days, then hung up to be wind dried, and finally hung in the chimney to be smoked.
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