Biltong
Ingredients
- 1.25 kg rump round (with fat cap)
- 8g coriander
- 20g salt
- 7g black pepper
- Apple cider vinegar
Cut into 1/4- 1/2" thick slices with the grain making sure every piece as some fat cap.
Coat each piece with seasoning, gently sprinkle apple cider vinegar on top and bottom of each piece as you place into an airtight container that is easy to flip.
Let steep in the vinegar for 4 hours.
Pat dry and hang in an cool dry place with good airflow for 3-4 days?
