1/4 cup toasted coriander 1/4 cup kosher salt 5g of dried ghost peppers 5g of black pepper Malt vinegar Worcestershire sauce 6+ pounds of eye of round trimmed and sliced about 3/4" thick and ingredient assembled Toasting the corriander All dry ingredient went into the magic bullet to be blended than into this highly specialized biltong spice applicator. This actually works great for applying rubs to other meats as well and cost about $1 at the local restaurant supply store Dust the bottom of a non-reactive bowl with the spice mix and then drizzle in a bit of vinegar and Worcestershire sauce. Then place the 1st layer of meat in. Then another layer of spice, vinegar and Worcestershire until all the meat is used. After all the meat is layer in cover an put into a refrigerator for up to 24 hours. I am going to go about 8 hours. No matter what time you pick (longer more salty) flip the meats over 1/2 way through the cure. I have a dehydrator that can be set at 95 degrees Fahrenheit so I have not bothered to build a biltong box. After the meats cure I'll pull them out of the cure and drip over the sink for a minute or two then into the dehydrator set at 95 degrees for 18 t 24 hours I will also check the meats periodically for dryness. You want them firm but with just a little "give" when you gently squeeze them. My last batch of biltong was just coriander, salt and vinegar and it was bland. Another note is I actually do not like coriander all that much. When I 1st took the meat off the dehydrator and sampled it was not good and had a very strong coriander flavor. I bundled up a bunch of it and took to work where people raved about it. I had one pack left in the fridge and had written it off when 4 days later my mom stopped over and I asked if she wanted to try it. I cut up a few slivers and the flavors had settled down, melded and were actually quite good. So just like smoking cheese a little aging made all the difference.