Dairy-Free Venison Biltong
Discover the art of crafting perfectly seasoned, protein-packed **Dairy-Free Venison Biltong**, a satisfying and nutritious snack that's ideal for anyone seeking a paleo-friendly or dairy-free alternative to store-bought jerky. This South African-inspired delicacy features lean venison, marinated in a flavorful blend of toasted coriander, freshly ground black pepper, apple cider vinegar, and a hint of paprika, before being air-dried to perfection. The recipe embraces traditional curing techniques using coarse sea salt and brown sugar for a balance of savory and subtly sweet flavors. With step-by-step instructions for drying in a biltong box, dehydrator, or well-ventilated space, you'll achieve beautifully tender, chewy strips packed with bold, aromatic spices. Perfect for outdoor adventures, post-workout fuel, or a savory nibble, this homemade biltong is a high-protein snack that's as delicious as it is wholesome.
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Ingredients
- 1000 grams Venison (lean cuts, trimmed of fat)
- 25 grams Coarse sea salt
- 125 milliliters Apple cider vinegar
- 15 grams Coriander seeds (toasted and slightly crushed)
- 10 grams Black pepper (freshly ground)
- 20 grams Brown sugar
- 5 grams Paprika
- 5 grams Garlic powder
- 50 milliliters White vinegar
Directions
Step 1
Clean and trim the venison of all silver skin and fat, as fat does not dry well and can turn rancid. Slice the meat into long strips approximately 1.5cm thick and 3-4cm wide. Ensure all pieces are uniform to ensure even drying.
Step 2
In a shallow dish or container, combine coarse sea salt, brown sugar, and white vinegar. Add the venison strips to the mixture, ensuring they are evenly coated. Cover the container and refrigerate for 3-4 hours. This step seasons the meat and begins the curing process.
Step 3
After curing, rinse the venison strips under cold water to remove excess salt and sugar. Pat the meat dry with a clean kitchen towel or paper towels.
Step 4
In another shallow dish, mix apple cider vinegar, toasted coriander seeds, black pepper, paprika, and garlic powder. Marinate the venison strips in this mixture for an additional 2 hours in the refrigerator. Turn the strips occasionally to ensure even coating.
Step 5
Remove the venison from the marinade and shake off any excess liquid. Pat each strip dry with paper towels. Sprinkle crushed coriander seeds and black pepper over the strips for extra flavor if desired.
Step 6
Prepare a biltong box or a well-ventilated drying area with a cool temperature (12-18°C) and low humidity. Alternatively, use a dedicated dehydrator with large enough racks for hanging strips.
Step 7
Using sterilized hooks or string, hang the venison strips in the drying area or biltong box without touching each other. Ensure good air circulation around the meat to prevent spoilage.
Step 8
Allow the venison to dry for 5-7 days, depending on your desired texture. Check the biltong daily to ensure it is drying evenly and is free from mold or spoilage.
Step 9
Once the biltong has reached your preferred dryness level, remove it from the drying area and store it in an airtight container or vacuum-sealed bags for longer shelf life.
Step 10
Serve as a high-protein, dairy-free snack. Enjoy on its own or pair with fruits, nuts, or your favorite dairy-free dips.
Nutrition Facts
| Serving size | (1256.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1798.4 |
| Total Fat 36.4g | 0% |
| Saturated Fat 12.4g | 0% |
| Cholesterol 850mg | 0% |
| Sodium 10295.4mg | 0% |
| Total Carbohydrate 41.2g | 0% |
| Dietary Fiber 11.5g | 0% |
| Total Sugars 20.8g | |
| Protein 306.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 313.6mg | 0% |
| Iron 39.2mg | 0% |
| Potassium 3799.6mg | 0% |
Source of Calories