My wife is South African and we make biltong semi-regularly. Very good flavor, usually thicker cut than jerky so it stays a little softer. I'm impatient and don't salt it for as long as most recommend, but it also keeps it from being too salty in the end. You can also modify the amount of coriander to suit your taste. You could also look into boerewors if you like sausage or droewors which is dried sausage.
