Making biltong is a very old tradition, it descents from the Bushmen who learned how to preserve their meat for long periods of time because they did not have cooling facilities. It is also very high in protein and keratin.
You can use venison or beef. Cut out pieces of meat and layer them with vinegar and salt, pepper and coriander. Leave it for a day and turn every few hours. Hang it out to dry, a place where there is a nice windy draft. We usually make Biltong during the dry months, because you do not want humid weather, it has to dry within 5 -7 days.