Here is the step-by-step, basic process of making biltong. I learned it from Jack Spirko of The Survival Podcast (YouTube video Making Traditional South African Biltong).

Preparing the meat

• Start with lean strips of beef (or game meat)
• Slice the meat into approximately one inch thick and one inch wide strips several inches long
• Remove as much fat as possible (dried fat tastes like candle wax)
• Place meat in casserole-type dish
• Spritz all sides with vinegar (apple vinegar works well)
• Moderately salt (with non-iodized salt)
• Place in refrigerator overnight
• Remove and lightly salt again, mixing meat around to coat well
• Lightly apply coriander, mixing meat around to coat well
• Moderately apply course ground pepper, mixing meat around to coat well

Meat is now ready to hang

• To hang, use metal paperclips and bend them into an ‘S’ shape
• Hang meat somewhere relatively dry (and out of the reach of pets)
• Hang meat so it’s not touching
• Using a piece of cord or twine, tie a loop for each piece of meat
• Clip meat with large part of ‘S’ clip, and attach other side to the looped cord
• Let meat hang for approximately 8 – 14 days, until dark colored and as dry as you prefer it
• When dried, cut into small bite size pieces to eat

This is a very basic way of making biltong. It’s really that easy, and no it never stinks. There are many ways of flavoring and drying (including building a drying box). Biltong, completely dry, can store for a long period of time (very dependent on climate and/or refrigeration); biltong left more ‘wet’ will mold sooner and should be refrigerated if kept for more than a few days. Our family really enjoys biltong as a snack, but I also believe it’s valuable to know how to preserve large amounts of meat in a collapse.

(Wednesday: Teaching The Kids)