- 3 1/4 lb. top round beef (London Broil), preferably American Wagyu or at least grass-fed Angus, cut into thick 1″-2″ strips
- 1/4 cup Icelandic birch-smoked sea salt
- 1/4 cup black pepper
- 1/2 cup coriander seeds
- 4 whole cloves
- 5 whole allspice seeds
- 3 tsp. piri piri powder
- 3/4 level tsp. Prague Powder #1
- balsamic vinegar and malt vinegar, combined in your preferred ratio – I go 50/50
- Dry your meat with a paper towel to remove the moisture.
- Slice the meat into suitable strips along the grain, not against it.
- On medium setting, heat a frying pan and add the coriander seeds. Stir until you can smell the coriander aroma – do not toast the seeds. Remove from heat.
- Add the coriander seeds, allspice and cloves to a mortar and grind into small pieces or use an electric spice grinder. Make sure it’s not too fine! Grind the salt and pepper in a similar fashion. Combine salt and pepper and combine spice and Prague Powder separately.
- Rub the meat on both sides with the vinegar mixture, then the ground salt and pepper and sprinkle the spices on both sides. Wrap each slice of meat in cling wrap and let it stand overnight in a cool place.
- The next day remove the cling wrap, shake off a little of the extra salt and spices.
- Hang each slice of meat on a hook in a dry and airy place.
- Hang the meat to dry as you like it. For the first few days you can use a fan on the hanging meat to help the drying process. If you prefer your biltong moist, check it after 4 days. If you prefer it drier, try checking after 5-6 days.
- Slice very, VERY thin and enjoy!