Ingredients:
5 lbs of beef, sirloin or round steak
2 cups of red wine
1 cup of brown sugar
1 cup of coarse salt
1/2 cup of coriander seeds, coarsely crushed
1/4 cup of juniper berries, coarsely crushed
1/4 cup of black peppercorns, coarsely crushed
2 tbsp of garlic powder
2 tbsp of onion powder
2 tbsp of paprika
1 tbsp of nutmeg powder
1 tbsp of cumin powder
1 tsp of cinnamon powder
1 tsp of cloves powder
Instructions
Cut the beef into thin strips, about 1/4 inch thick.
In a large bowl, combine the red wine, brown sugar, salt, coriander seeds, juniper berries, black peppercorns, garlic powder, onion powder, paprika, nutmeg powder, cumin powder, cinnamon powder and cloves powder. Mix well.
Add the beef strips to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for 24 hours, turning the strips occasionally.
Preheat your oven to 150°F (65°C) or the lowest setting.
Remove the beef strips from the marinade and pat dry with paper towels.
Arrange the beef strips on wire racks and place the racks on baking sheets.
Dry the beef in the oven for 8-12 hours, or until the biltong is dry to the touch but still slightly pliable.
Remove the biltong from the oven and let it cool to room temperature.
Once cooled, store the biltong in an airtight container or vacuum sealed bag. It will keep for up to 2 months in the refrigerator or up to 6 months in the freezer.