Making Traditional South African Biltong, beef jerky

Biltong is the perfect survival food, it can be made with no energy inputs and only requires lean meat and some very basic and easy to store.\r
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Biltong differs from jerky in 3 distinct ways:\r
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1. The traditional way to make Biltong is all about the spices, salt, pepper and coriander.\r
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2. The meat used in biltong can be much thicker; typically biltong meat is cut in strips approx 1 inch wide - but can be thicker. Jerky is normally very thin meat.\r
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3. The vinegar and salt in biltong, together with the drying process, cures the meat as well as adding texture and flavor. Jerky is traditionally is dried without vinegar.\r
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