Biltong à la Sid

2 kg topside steak
½ cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 tbsp SIDS HOT WORCESTER SAUCE
½ cup coriander seeds, ground
2 tbsp New York Cut pepper
2 tbsp salt
1 tsp SIDS CRAZY SALT
1 tbsp brown sugar
1 tsp bicarbonate of soda

Cut the beef into strips about 4 cm thick. Pack the meat into a smallish bowl, so that it fits tightly. Add SIDS LOW SUGAR RASPBERRY VINEGAR and SIDS HOT WORCESTER SAUCE then leave for 30 minutes.
Meanwhile, mix the coriander and pepper together in another bowl. In a third bowl, mix the salt, SIDS CRAZY SALT, sugar and bicarbonate of soda together.
Remove the meat from the marinade, but reserve the marinade for later use.
Add the beef to the bowl of spices, mixing it around until evenly coated. Save any spices that don't stick. Bury the spiced beef in the salt and the sugar mixture and leave it for 3 hours. Remove the beef from the brine and dip it back into the reserved vinegar marinade for another 5 minutes.
Remove the beef from the marinade and using the vinegar, wash all the salt off. (don't skip this bit or the biltong will be unbearably salty) Squeeze the beef to remove as much liquid as possible. Roll in the spices once more. The meat is now ready for drying.
Place beef in a de-hydrator and set for 40oC. Leave going for several days until the meat is 'as tough as old boots!'
Slice thinly but evenly to serve.