Venison Biltong 25 kg biltong meat, trimmed and cut into strips 400-600 ml coarse salt 125 ml brown sugar 15 ml saltpeter 20 ml bicarbonate of soda 15 ml freshly ground black pepper 200 - 400 ml coriander 500 - 600 ml brown vinegar NB Vinegar and salt can be adjusted to taste. Mix the dry seasoning. Sprinkle some of it onto the bottom of the plastic or enamel container. Arrange the big meat strips at the bottom first. Sprinkle every layer of meat with the seasoning and rub it into the meat. Sprinkle the meat strips with some vinegar. Repeat the layers. Let it stand for 12-18 hours. Optional: Mix 1 part of vinegar with 10 parts water and bring to boil (500 ml vinegar to 5 liters of water). Rinse the biltong with warm vinegar water to remove surplus salt. Hang in a dry, well-ventilated room, ensuring that the strips of biltong do not touch each other. An electric fan can be used to ensure that there is a movement of air. The degree of dryness depends on personal taste, but biltong should not hang for too long if it is going to be frozen. Venison biltong can be frozen for a year. Wrap the biltong strips separately in cling wrap before placing in a large plastic bag and freezing.