Cut meat to ¾" thickness along the grain of the meat
Roast the black peppercorns and coriander seeds together
Coarse grind the peppercorns and coriander seeds
Combine the salt, sugar, coriander seed and peppercorn together
Quickly dip each side of the meat in the vinegar
Sprinkle the dry mixture onto each side of the meat
Let the meat cure and marinate for at least 24 hours and up to 48 hours. Make sure you turn the meat over at least twice to ensure that all the meat marinates in the seasoning liquid so that the flavor is evenly distributed. After 12 hours, the vinegar should cause the meat to feel firmer.
Using metal paperclips, hook the thinner part of the meat and let hang to dry in a convection oven with sufficient air circulation and light and fan on. See Biltong tips & tricks.