While shopping, I discovered some nicely priced meat. I bought a few packages with the hopes of trying biltong in the dehydrator. This is a simple recipe that we prefer to the original one.
Do not reduce the salt but you can add some if you would like it saltier. An excellent ratio is 10-12 grams salt to 1 pound of meat. Coriander and pepper are the traditional biltong spices, but add other spices to your preference. Some people add 1/2 tsp brown sugar per pound, but that is a taste preference.
If storing in the refrigerator, we like it best dried around 50% of original weight. Dry it longer (lose at least 65% of original weight) if wanting to use backpacking.
To figure out how final weights multiply weight by 55 (Assuming you want it a little dryer than 50%). So 222g x .55 means you want the meat to dry to about 122 g.
See notes at the bottom for more suggestions.