BIltong is a South African style dried meat. I use eye of round for it, but in SA they use what ever heavy muscle meat they have on hand. It's not smoked, nor cured with nitrates or nitrites. Some scream at me about that as well, but...
So, this is how I make it.
I remove as much fat as I possibly can, and then slice the EOR WITH the grain into 1/2" strips and then cut them in half length wise. Strips will then be 1/2" thick by around 2.5" wide and however long the EOR was.
Then I place the strips into a glass bowl of ACV and let soak for about 45 minutes to an hour. I keep moving the meat so all is well exposed to the ACV. Then I pull the strips from the AVC and pat dry on paper towels. Some say to not soak it, just brush the ACV on, but that's how I was taught, and I like the end results.
I then add the following items to a bowl and mix together
2 hand fulls of coriander seed (measure out whole and then grind before adding to the rest of the spices)
2 Tbs ground black pepper (more or less depending on your pepper preference)
2-3 Tbs kosher salt (again, depends on your liking)
1 Tbs granulated onion (if you want)
1/2 Tbs granulated garlic (if you want)
1 tsp powdered white pepper
Mix the above really well, and then shake and press the spice mixture into the sides of the meat. Then, put the spiced strips into a glass or plastic container and let them sit for about 4 hours or so. I do this in the frig. Once that's done, take out the strips and put them on a hook or skewers and get ready for the drying.
Now, this is the part that starts all kinds of debates... I dry mine outside under my back patio cover with the meat covered inside of cheese cloth. The meat is hung on my bacon hooks and then I make a bag of sorts around it with the cheesecloth. Make sure no bugs, dogs, or other critters can get at it or into it.
Others dry it in a dehydrator, and others hang it in a closet. The diehard makers use a "biltong box" that is an enclosed cardboard box with vent holes and a 60w bulb in the bottom. The meat will get really dry on the outside, but will still have some color and a bit of moisture on the inside when done.
The drying will take 2-5 days depending on the thickness of the meat and the temperature. Here in Texas, right now, I'll be done in 3 with no problem.