Toast the coriander and black pepper until browning, fragrant and smoking a tiny bit in a dry pan.
1½ tablespoons Coriander, 1½-2½ teaspoons Peppercorns
Place the coriander, pepper and sea salt into a mortar and pestle and grind until about 50% of the coriander, and black pepper are mostly powder-like. Set aside.
1½ tablespoons Coriander, 1½-2½ teaspoons Peppercorns, 25 grams sea salt
In a small bowl, combine the vinegar, Worcestershire sauce and sugar. Stir until the sugar has dissolved. Set aside.
2½ tablespoons vinegar, 2½ teaspoons brown sugar, 1 tablespoon Worchestershire Sauce
Cut the meat along the grain into 3cm thick strips
1 kg Beef Round
In a large glass dish, brush the vinegar mix onto all sides of the meat. Repeat for all the slices. Alternatively, place the meat into the container, pour over the vinegar mix and flip the meat around in the vinegar until all sides have been coated.
Sprinkle the meat with the coriander mix on all sides. Cover the glass dish in cling film or plastic wrap. Place in the fridge for 24 hours. The meat can be flipped over at the 12-hour mark.
Set up the biltong box. I like to line the bottom with baking paper and a paper towel to catch and absorb juices that may drip off. Place a hook into each piece of the meat and hang it to dry in the box for 2 - 7 days, depending on how dry your want the biltong.