Biltong

Preparation

1. Select a lean, high quality beef cut like topside or brisket and place it in the freezer for 45 minutes to 1 hour until it is partially frozen but still cuttable. This makes slicing against the grain much easier and more uniform.
2. Remove the partially frozen beef from the freezer and use a very sharp knife to slice it against the grain into strips approximately 1/4 inch thick. Uniformity in thickness is important for even drying.
3. In a bowl, combine the salt, sugar, coriander seeds, black peppercorns, and crushed garlic to create a spice mixture. If using fresh thyme, crumble it into the mixture as well.
4. Lay out the beef strips on a clean work surface and rub the spice mixture thoroughly and evenly into each strip, making absolutely sure all surfaces are well coated with the curing spices. Arrange the seasoned strips on a rack placed over a baking tray.
5. Place the spiced beef strips in the refrigerator to cure for 12 to 24 hours, allowing the flavors to penetrate and the meat to begin drawing out moisture. After curing, pat the strips very dry with paper towels to remove excess surface moisture.
6. Hang the dried strips on hooks in a cool, dark, well-ventilated space—a closet with a fan works well—or use a food dehydrator set to 160°F. Air dry for 5 to 7 days until the biltong is completely dried but still slightly pliable when bent, not brittle. The meat should have lost about 50% of its original weight.