I almost forgot to post this , sorry.

Biltong is traditional South African dried meat. The advantage is you don't have to cut it in evenly thin slices and it keeps for, well, at least a year. At least I've been saving a bit, it's over a year old now with no special precautions. It's in a plastic ice cream bucket on a shelf in the basement, and it's too long to actually close the container.

The meat you'll use is lean, tough muscle usually from the hind quarter. Round or bottom round. Best will be all lean muscle(no fat) with little connective tissue (white stuff).

You cut the meat in long strips with the grain. Up to an inch thick, maybe 1 or 2 inches wide. Maybe 8 or 10 inches long. The thinner the slices, the saltier it will be.
Pour some apple cider vinegar into a bowl. Dip each strip of meat in and remove to a cutting board.
Coat with very coarse salt. 1/4" chunks are best. Table salt is no good. Sprinkle over so almost half the surface is covered. Go ahead and mash it in a bit with your hand. Or cover the board and roll the meat on it.
Get yourself a plastic or glass tray that will hold all your meat. Pile it all in and refrigerate overnight.

Next day the meat will have lost some of it's reddness and there will be a lot of blood in the tray.
Prepare another tray for the spice mix. Traditionally fresh ground coriander seed and fresh ground black pepper. I like cumin so I use a bunch of that and maybe some ground cayenne pepper too.
The powdered spices aren't the same. At the very least grind the pepper and coriander fresh.

Take your meat and wash each slice in more cider vinegar to remove any salt. Pat dry. Roll in the spice blend till every surface is coated.
Now take each slice, insert a metal hook near one end(I use paper clips) and hang on a line indoors. It might drip a bit the first day so lay some newspaper down.
The strips MUST NOT touch while hanging.
Keep the air moving for a few days with a fan.
After a week to 2 weeks it will be almost black(under the spices) and smell of coriander and pepper.
The batch I made is still hanging after 3 weeks but it's been humid so I give it a little extra time. If you're in a dry climate a week might be fine.

It has a unique flavour, sour and spicy.

If I didn't explain it very well here's a 2 part video that I used the first time. If you do it once you'll see how easy it is.
http://www.youtube.com/user/survivalpodcasting/videos?query=biltong

He uses more salt and less vinegar than I do but you'll develop your own taste after the first few times.
I like lots of vinegar and wash twice so I spice after the last wash.