Tips:

Cut of meat: Traditionally, South Africans like using the "silverside". This was the cheap cut as it tended to be the tough, lean and cheaper than steak, making it perfect for biltong.  I usually go to Costco and ask the meat department for the cryovac piece of Eye of Round.  It's leaner, less sinewy and has that traditional layer of fat on the top.  Since the Eye of Round tends to be tougher than other cuts, there are some tricks to help make it less stringy and tender!

• Cut your Eye of Round along the grain of the meat.  You will notice the muscle fibers running along the length of the meat so slice your meat strip along that length with a thin layer of fat on the top for additional flavor!  When your biltong dries, you'll be cutting the biltong strip into slices against the grain which reduces the sinews which causes the stringiness.

Vinegar:  A quick submersion of each piece of meat into an acidic environment bath like vinegar serves multiple purposes.  The acid inhibits the growth of microorganisms that causes food spoilage; therefore acting as a natural preservative.  The acid also breaks down the fibers of the meat, making it a wonderful meat tenderizer. I usually use apple cider vinegar or a wine vinegar. 

Spices: Traditional biltong spices is usually made up of coarse salt, black pepper, brown sugar, vinegar and coriander.  Do not use table salt.  It is too fine giving you more volume per spoonful and is quickly absorbed into the meat, making it very salty.  The amount of coriander and black pepper used is really up to your personal taste.  I love the taste of coriander and black pepper so I tend to add more than most recipes.  I usually roast whole black pepper corns and coriander seeds in a dry skillet.  Once it starts to smell, I remove it and grind it to a coarse grind in a blender or use a pestle and mortar to grind it.  I then combine it with the salt and sugar and taste the mixture.  You can adjust the mixture according to your preference.  I've also added cayenne pepper just before drying to give it a wonderful kick!

Equipment:  Biltong hooks.  Hooks are needed to suspend the meat.  I made some hooks using metal paper clips and twisting them into a "S" shape.  Because your meat will not be perfectly even, make sure you hook the end that is thinner as the marinade tends to run down the meat, making the other end more flavorful / salty.  If your meat is too wide, cut it in half lengthwise to avoid the meat from curling so that it will dry properly.

Since I live in California with no humidity, I've discovered that my gas, convection oven is the best biltong maker ever!  My particular oven allows me to run the fan without turning on the oven.  Voila!  Instant biltong box.  I remove the base of the oven to allow more air circulation. I tried not removing the base once, but found that there was moisture buildup.  I then line the bottom of the oven with paper towels to avoid the marinade drips from getting onto the gas line.  I adjust the rack so it sits on the highest level.  Biltong takes 2 days to dry with both the oven light and fan on.  I like the center of my biltong soft and pinkish.  If you want to completely dry out your biltong, an extra day would do the trick.  

Love to hear your questions or comments.