As discussed a way of making biltong here in the uk ..
1st of all build or buy a biltong box ..(Google is your friend here)
Get your meat ... The better the meat the better the biltong ! (Venison for the win !)
Cut the meat into strips with the grain (the meat will shrink A LOT during curing)
Sterilise all your utensils with boiling water (including the hooks you're gonna use to hang the meat)
Coat the meat in coarse rock salt for 40mins or so (longer for thicker bits of meat)
When the time is up wash the salt off with cider vinegar . Splash some Worcester sauce or maggi general seasoning liquid on the meat then coat the meat with your spices and hang in the box til done (3 days to a week or more depending on the thickness of the meat strips)
(A good starting point for the spice is 50/50 black pepper and coriander, but alter to your taste ... Some add chile, some add garlic powder etc)