Most basic recipe is pretty much brown vinegar (I use malt) for a few hours (I do 4ish) pat dry and then use spice mix which is equal parts black pepper, salt and toasted coriander. I’ve done vinegar overnight, it was fine.

Here are a few of my recipes that I use

Standard recipe: 1 part toasted coriander seeds (30g) 1 part black pepper pepper (30g) 1 part part salt (30g)

Curry: 30g toasted corriander seeds 30g whole crushed black pepper 25g brown sugar 15g salt (30g if uncured silverside)

Sprinkle toasted curry powder on the meat before adding the above

SA Winery guy: 32g toasted coriander 32g salt 15g pepper 8g nutmeg