My cousin, Anneliese gave me this biltong recipe.

BILTONG SPICE
5kg Meat

75 gr Salt
5 gr Brown sugar
50 gr Crushed Coriander
1 teaspoon bicarbonate soda
5 gr fine black pepper
Black vinegar

If the biltong is perhaps not salty enough, the amount of spice and vinegar can be increased a bit and left to marinate longer. Sprinkle spice and vinegar at the bottom of the container, then pack the meat fairly tightly together and repeat the spice and vinegar until all the meat is nicely spiced. Leave it for 24 hours and then hang to dry. It should be edible after 4 days but will still be quite moist. Yes, I already bought roasted crushed coriander. There is salt in the mixture. The amount of vinegar is by feel; the spice just needs to make everything nicely moist.

The Image from Greedy Ferret