Lightly toast the peppercorns, coriander seeds and chilli flakes in a dry pan over low–medium heat for 2–3 minutes, or until fragrant. Keep the spices moving so they warm through without burning.

Transfer the toasted spices to a mortar and pestle and crush until roughly ground. You want texture, not a fine powder.

Add the salt, brown sugar and sweet paprika to the crushed spices, then mix well to create the full spice mix.

Set half of the spice mix aside in a clean bowl. This will be used later to coat the outside of the biltong before drying.

Prepare the rump cap by removing any silver skin and sinew. Slice the meat into 5–10cm strips, cutting WITH the grain. Trim as much or as little fat as you like.

Place the meat strips into a non-metal container. Sprinkle over the first half of the spice mix and gently rub it into the meat so each strip is lightly coated.

Pour over the brown vinegar and Worcestershire sauce, if using. Gently turn the meat through the vinegar mixture so everything is coated, being careful not to overwork or mush the meat.

Cover the container and place it in the fridge to cure for 48 hours. Rotate or gently turn the meat halfway through so it cures evenly.

After curing, remove the meat from the vinegar mixture and let any excess liquid drip off.

Press each strip into the reserved spice mix, coating both sides to create a seasoned crust.

Hang each strip by the thickest part using hooks, making sure the pieces are not touching.

Place the meat in a biltong box or dehydrator set to 25°C for 48 hours.

After 48 hours, switch the dehydrator or biltong box off for 8 hours to help minimise case hardening.

Repeat the drying cycle for 3–6 days, depending on how wet or dry you like your biltong.

Once dried to your liking, slice AGAINST the grain and enjoy.