Step 1 - preparation is key, to save time and make sure you have what you need before the PnP close.
You will need:
Biltong spice (black & white pepper, coriander ,brown sugar, salt.)
Vinegar (the taste of your biltong depends on 2 things, your vinegar & your spice) I use 2/3 parts white grape vinegar & 1/3 parts apple vinegar) I also put a little bit of Worcester sauce with mine.
My wife makes her own chilly bites, so she uses my spice ,but add a bit of chilly spice (from the real Indians, hey)
You need a knife, sharp one please.
And silver side or topside meat (you can buy this from any shop that sell meat)
Step 3 - mix your sauces, enough to cover your meat halfway.
Take it out and spice it both sides.
(sorry I did not take a photo of this, I guess you know how to spice meat.)
Put hooks through. and hang to dry.
Wait for about 2 days, You can feel it ,cut it or do whatever you like to check if it is wet/dry enough for you.