Biltong is a South African dried meat, similar to jerky, but it's dried at room temperature. It is phenomenally tasty. Here is my guide on making biltong (videos to follow).

1. Obtain London broil. Cut broil into strips no more than an inch think ½ to ¾ is about just right.
2. Spray or rub meat with a brown vinegar (apple cider is most often recommended)
3. Sprinkle coarse salt on all sides of meat (optional sprinkle some coriander and black pepper at the same time)
4. Refrigerate overnight; pour off any water that comes out of the meat