Trim and wash the meat

• Cut away and trim the outside of the meat, since the bacteria sit mostly on the surface.
• Wash the meat and pat it dry, then check that it no longer smells sour.

Cut the meat into a slab

• Cut the meat into a thick, even slab so it dries uniformly.

Season the meat

• Rub the meat with the white vinegar, salt, black pepper, garlic, paprika and smoked paprika until fully coated.

Marinate in the fridge

• Place the seasoned meat in the fridge to marinate.

Dry the biltong

• Hang the meat on a rack in a dry, airy spot to dry until firm and sliceable.

Slice and serve

• Slice the dried biltong thinly against the grain and serve.