Although many recipes are available they are generally variations on the same theme. Here is the basic recipe which may be deviated from according to taste.
Popular Basic Ingredients: Salt (about 100 gms per 5 kgs. Of meat), vinegar, pepper, coriander, cloves.
Optional Extra Ingredients: Saltpeter, Bicarbonate of Soda, brown sugar, aniseed, smoke essence, garlic salt, other spices.
Paint each meat strip with vinegar. (Brown vinegar is preferable and some people add brown sugar.) Roll the wet strips in a thin layer of salt; coarse salt is preferable. It is recommended in warm, damp conditions that a small quantity (about 2 gms per 100 gms salt) of Bicarbonate of Soda be added to the salt to prevent mould. Saltpeter (1%) may also be added to impart a red colour to the meat. Lay the salted strips sardine-style in a flat dish, (metal containers are not recommended ) sprinkling each layer with the freshly ground spice mixture; coriander, a dash of black pepper and a pinch of cloves. Other spices may be added to taste; this is a matter of experimentation. When the meat is salted, spiced and laid in the dish, cover with a clean cloth and stand in a cool place for 12 hours. The amount of salt absorbed by the meat is a product of three things: how thickly the meat is cut, how thickly it is coated and how long it is laid before hanging. Adjust these according to your own preferences.
Before hanging, wipe down each strip well with vinegar to remove any excess salt and if desired sprinkle on additional coarsely-chopped fresh coriander. Wipe dry before hanging to avoid dripping.
Hang for 4-6 days or until required dryness.