Wally's Homemade Biltong (aka Beef Jerky)

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This is how you should make this traditional South African snack. Best served thinly sliced with an ice cold beer!
Equipment requred :
Bright light
Paper clips, large and plastic coated
Line or rack to hang it on
Newspaper to catch the drips
A light and airy temperature controlled room to hang it in.
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4 kg (8.6 lbs) trimmed and preferably in one large cut, of LONDON BROIL, RUMP ROAST, SILVERSIDE or something similar.
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Dry Seasoning
In a small bowl, mix the following:
4 tbsp of table salt
2 tbsp ground black pepper
2 tbsp ground coriander
2 tbsp of brown sugar
1 tsp garlic powder
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1/2 cup of red wine vinegar
4 tbsp of liquid smoke. I use Hickory.
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Lay the beef on a cutting board and with a sharp knife, cut 1″ thick slices diagonally across the grain.
Lay each slice flat on the board and cut down the centre to form slices 2 to 3 inches wide.
Place the sliced beef in a container suitable for seasoning.
Pour the vinegar over the meat and with clean hands, mix thoroughly. Allow to stand for 30 minutes, mixing every 10 minutes or so.
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Add the liquid smoke and mix again.
Add the dry ingredients in 3 or 4 stages, mixing thoroughly between each application.
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Cover and set aside for a minimum of 3 hours, but turn the meat every hour or so to ensure even distribution of all ingredients.
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Can be refrigerated overnight, but turn over before hanging.
Make hooks from the paper clips and hang meat 1″ apart.
Turn on fans and lights.
Should be ready in 4 to 7 days.
Tried and tested, enjoy!
Prepared, tried and tested by: Wally Paul 
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