Biltong is a South African snack food enjoyed whilst Fishing, Camping, Hunting or just having a beer. Here's how to make it.

[edit] Steps

Purchase a whole beef cut such as a Silverside, Rump, Round or Porterhouse (3-5kg in weight will do).
Ask the butcher to cut it into slices about 20mm thick, and leave whatever fat is on as this is where the flavour comes from.
Lay your slices out on a benchtop and sprinkle liberally with coarse sea salt and white pepper. Turn the meat slices over and repeat the procedure on the reverse side.
In a pouring jug, add 1 cup brown malt vinegar, 1 cup white vinegar and a heaped tablespoon of raw brown sugar. Stir mixture to dissolve sugar.
Place the meat slices into a large zip lock plastic bag, together with the vinegar mixture. Seal the bag removing as much air as possible.
Allow this to lay on a flat surface for up to 24 hours, turning over at irregular intervals. (whenever you happen to pass)
Drain the marinade from the bag and pat the meat slices dry with a paper towel.
Hang the meat, close the lid, switch on the bulb and wait 5 days.
Slice the meat sticks, including the fat, into bite sizes, pour a beer and enjoy.

[edit] Tips

Make "S" shaped hooks out of stainless steel welding rod or simply use paper clips to hang the meat.
You can hang the meat in a fan forced oven. Make sure that you do not have the heat control turned up or the meat will simply cook. Failing that you can create a hanging space in a suitable cardboard box. Cut 25mm x 150mm lateral slits around the base of the box and to the lid of the box. Place a 70 - 100 watt bulb inside the bottom and a few lengths of 5mm dowling spaced evenly across the top end of the box below the lid.

Add some crushed corriander to the spices for added flavour