In a dry pan toast the coriander seeds. Remove and grind with a mortar and pestle or spice grinder.
Prepare the meat by using a sharp knife and cut into one inch (2.5 cm) thick pieces along the grain of the meat and place into a glass container.
Combine all the spices including the vinegar and rub into the meat. Cover and let the biltong cure overnight in the refrigerator.
Remove the meat and pat dry taking care to not remove the seasoning.
Put each biltong onto a hook and hang it on the rack in your dehydrator.
It will take about 24 hours - 72 hours at 30°C ( 86°F) depending on the thickness of the meat and the fattiness, the thinner and leaner the quick it is to cure, the thicker and fattier the longer it will take for the meat to cure. You should not be able to feel any give in the meat when you pinch it, that is the indication it is done.
Once cured, you can cut the pieces into bite size pieces and savor the biltong!
