Leg and chine biltong

Cutting the biltong: Remove the shank bone from the leg. Cut and remove the chine biltong. Remove the outer membrane. Cut the chine biltong in two lengthwise. Turn the leg over so that the bone side faces down. (The different muscles will be clearly visible.) Remove the first muscle by cutting along the natural seam. Cut along the sinew to remove the muscle. Next, remove muscles 2, 3 and 4 by cutting along the natural seams and along the sinews. Remove the last cut of meat from the bone. You should have five cuts of meat from which to slice the biltong. Cut each piece into long thin strips along the grain. Trim each strip of meat, removing loose bits of meat and visible sinews. (Reserve the off-cuts for making wors.)
BILTONG SPICE MIXTURE (enough for 25 kg meat): Mix the spice ingredients and sprinkle a layer of the spice mixture into a large stainless steel dish. Arrange a layer of biltong on the mixture, placing the thickest pieces at the bottom. Sprinkle the biltong with a little brown vinegar, followed by more spice mixture. (Sprinkle slightly more of the spice mixture than you would of salt when salting meat.) Repeat. Stand the meat overnight. Insert biltong hooks the following day and hang the biltong in a cool dry place to dry out completely.