For every 1kg meat – mix the following spices:
- 18 grams salt
- 2 grams black pepper
- 1 gram brown sugar
- 4 grams coarse coriander
- Worcestershire sauce
- Sprinkle meat with spice mix and Worcestershire sauce alternatively. Use the Worcestershire sauce sparingly.
- Let it rest for 12 hours and mix well again.
- Let it rest for another 12 hours and hang in well ventilated room or in front of the fan, or in a Biltong Cabinet WITHOUT WARM AIR!
ENJOY! / EET LEKKER!