Following the grain of the meat, cut it into 1 inch (2.5cms) thick lengths and place it in a non-metallic container. Then, mix in the brown vinegar and Worcester sauce and squish it down so that all the strips are covered and soak for 30 minutes. Meanwhile, make the brine mixture by adding two-thirds of the above brine ingredients together in a bowl. Save the last third for the final step.
After 30 minutes, take each beef strip and smear it with brine mixture on both sides, before placing it in a Tupperware box (do not throw the brown vinegar/ Worcester sauce mixture away!)
Pack in the strips and leave them, without a lid on, for 1 hour. Then turn the strips with your hands and pack them down again. Do this each hour for 3 hours in total.
After 3 hours, lift each beef strip out of the Tupperware, flick off any big bits of salt and rinse each strip in the original mixture of brown vinegar and Worcester sauce. Place a hook in one end of the beef and hang it in an aerated room.
We suggest 4 days in the US or 6 days in the UK (Spring to Autumn). Drying time will vary with humidity, airflow and temperature. To test the readiness of your biltong every few days by squeezing the sides together with clean fingers.
TIPS: If using venison, game or cheaper cuts of beef, add 2 teaspoons of bicarbonate of soda to tenderise the meat. If you see mould appearing when hanging – take a cloth of vinegar on and ab off the mould spots. Good airflow will help to avoid mould. Ensure that you use a plastic rather than a metal bowl – anything metallic will spoil the flavour.