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Aroogah
Biltong turned out great. 2.5kgs topside, marinade was 150mls apple cider vinegar, a few tablespoons of Lea & Perrins, 50mgs sea salt, 2½tbsps coriander seed and 2½tsps pepper berries (I can't eat pepper anymore). Marinated for 24hrs, in the oven with a bowl of water and the door cracked open at 60°c for about 15hrs.
Finished weight was 1.25kgs. Works out at a third of the cost of buying (the cheapest own brand biltong) from the supermarket and being able to control the seasoning is great. Not too salty at all, great flavour. Will be doing again.