It's what we call beef jerky in America. Do you cook the meat?       a biltong recipe  It must not be humid or the meat wont dry! it will get moldy!  2 kg of raw meat. 1/2 cup brown sugar 1/3 cup coarse salt 1/2 cup brown vinegar 1/4 cup worcestershire sauce 1/2 tsp white pepper  1 tspblack pepper 3 tsp ground coriander 1 tsp ground cumin 1 tsp bicarbonate of soda    Slice the meat into slices less than 1 cm thick  Sprinkle both sides of meat slices with peppers, bicarb and spices. sprinkel somew salt on bottom of marinade dish. pack a layer of meat. sprinkle more salt and sugar. pour vineaag and worcestershirfe suace over. Repeat layers until all meat is used.  Let meat draw in marinde for 12-24 hrs. turn it once in a while  Remove and squeeze with your hands. You can now press whole coriander into meat if you want.  skewer meat on hooks or metal rod. Hang to dry 3-5 days. You will need to put meat in fly screen or shade cloth, or keep a fan going to keep flies off. when you hang meat make sure no slice of meat touches another. while drying if it is too humid you may get some white mold. just wash it off with vinegar.   Meat is ready when slighly soft or hard, depending on taste. I like mine soft and red inside  You can either slice it with a knife or tear it with your teeth  Biltong will last a long time and no need to refrigerate. Just dont store it in a paltsic bag!! 