Add coriander seeds to a small dry bowl, and grind down in a spice grinder to make coriander powder.
Cut the meat into thin slices, and transfer to a mixing bowl.
Then add in all the ingredients. Rub everything around the meat thoroughly.
Cover with plastic wraps and place the meat in the fridge to cure for 24 hours, turning and rubbing the meat from time to time.
Remove the meat from the bowl and gently pat dry. Don’t rub off the spices.
Insert a hook to the thickest part of the biltong. Then hang it in a well-circulated and ventilated space with a fan.
Let it try for about 5 days, but note that your drying time will vary depending on the airflow, humidity and temperature.
Test the dryness of your biltong every couple of days.
Once it is ready, cut your biltong into thin slices and enjoy!