Traditional Northern Cape Biltong Recipe

Biltong is a South African staple, and there’s nothing like crafting your own with fresh beef from Keursnit Slaghuis in Springbok, Northern Cape. This recipe uses high-quality cuts and local spices to create authentic, flavorful biltong perfect for Namaqualand gatherings or snacks. Follow our step-by-step guide to make your own at home!

Ingredients (Serves 4-6):
– 2 kg beef silverside or top rump (available at Keursnit Slaghuis, 7 River St, Springbok)
– ½ cup coarse sea salt
– ¼ cup brown sugar
– 1 cup whole coriander seeds (lightly crushed)
– 2 tbsp black pepper (coarsely ground)
– 1 cup brown vinegar
– ½ cup Worcestershire sauce

– Optional: 1 tsp chili flakes for a spicy kick (find spices at Keursnit Slaghuis)
– Equipment
– Sharp knife
– Large non-metallic bowl
– Biltong box or well-ventilated drying area
– String for hanging

Instructions:
Prepare the Beef: Visit Keursnit Slaghuis in Springbok to pick up fresh, grass-fed beef silverside or top rump. Ask our butchers for cuts ideal for biltong. Trim excess fat and cut into 1-inch thick strips along the grain.

Make the Marinade:
In a bowl, mix vinegar and Worcestershire sauce. In a separate bowl, combine salt, sugar, crushed coriander, black pepper, and chili flakes (if using).

Marinate:
Place beef strips in the liquid marinade for 30 minutes, turning occasionally. Remove and pat dry. Coat each strip generously with the dry spice mix, pressing it in.

Cure:
Lay strips in a single layer in a non-metallic container. Cover and refrigerate for 12-24 hours to cure, flipping once.

Dry:
Hang strips in a biltong box or a dry, well-ventilated area (Springbok’s dry climate is perfect!). Use string to hang, ensuring strips don’t touch. Dry for 3-5 days until firm but slightly soft inside.Slice and Enjoy: Slice thinly against the grain. Serve as a snack or pair with a local Northern Cape craft beer.

Tips for Perfect Biltong:
Quality Matters: Keursnit Slaghuis sources grass-fed beef from local Northern Cape farms, ensuring rich flavor. Storage: Store in an airtight container in a cool, dry place (learn more in our meat storage guide). Experiment: Try adding garlic powder or smoked paprika for a twist, available at our Springbok store. Ready to start? Visit Keursnit Slaghuis at 7 River St, Springbok, for fresh beef and spices. Check out our braai packs for your next gathering!