MONG the ingredients which some people add to their biltong recipes are cloves, garlic, Worcestershire sauce, peri-peri and even curry powder, all of which are anathema to me. I’ve also heard of people adding sugar, but a butcher told me this is done not for taste but to give the surface of the biltong a clean black appearance which looks good in the shop window. The only spices I use are coriander and black pepper. It is most important that you buy whole coriander seeds and grind them yourself – I promise you this will make all the difference to the biltong flavour. The finely-powdered coriander you buy in little bottles has lost all its flavour. You must grind the coriander just before
