Keto Venison Biltong
Savor the rich, bold flavors of homemade Keto Venison Biltong—a protein-packed, low-carb snack that’s perfect for anyone following a keto lifestyle. This traditional South African delicacy gets a lean and healthy makeover with venison steak, making it a great option for outdoor enthusiasts and health-conscious foodies alike. The meat is seasoned with coarse sea salt, infused with apple cider vinegar, and spiced with earthy coriander, smoky paprika, and a hint of garlic for a perfectly balanced flavor. Marinated to perfection and air-dried for days, this DIY biltong boasts a tender yet chewy texture with just the right amount of spice. Whether you enjoy it as a quick snack, a post-workout protein boost, or a gourmet charcuterie board addition, this keto-friendly venison biltong is a savory indulgence that’s sure to impress.
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Ingredients
- 1000 grams Venison steak
- 30 grams Coarse sea salt
- 125 ml Apple cider vinegar
- 15 grams Ground coriander
- 10 grams Black pepper
- 10 grams Ground paprika
- 5 grams Garlic powder
- 2 grams Stevia (optional, for slight sweetness)
Directions
Step 1
Trim any sinew or excess fat from the venison steaks, leaving clean, lean meat.
Step 2
Cut the venison into strips about 2-3 cm wide and 1 cm thick. Aim for uniform thickness for even drying.
Step 3
In a large bowl or container, sprinkle the venison strips evenly with the coarse sea salt. Ensure all surfaces are lightly coated. Cover the bowl and refrigerate for 2 hours to draw out excess moisture.
Step 4
After salting, rinse the venison strips under cold water to remove excess salt. Pat them dry with paper towels.
Step 5
In a separate bowl, mix apple cider vinegar, ground coriander, black pepper, paprika, garlic powder, and stevia (if using).
Step 6
Place the venison strips in a large zip-top bag or shallow container. Pour the vinegar mixture over the strips and ensure they are evenly coated. Seal the bag or container, then refrigerate for 12-24 hours to marinate. Turn the strips occasionally to distribute the marinade.
Step 7
Remove the marinated venison strips from the refrigerator and pat them dry with paper towels to remove excess moisture.
Step 8
Lay the strips on a drying rack or hang them using butcher hooks in a well-ventilated area. Ensure the pieces do not touch each other to allow proper air circulation.
Step 9
Dry the venison for 3-5 days, depending on humidity and airflow. The biltong is ready when it is firm but still slightly pliable when bent.
Step 10
Store the biltong in a paper bag or airtight container in a cool, dry place. For longer storage, refrigerate or freeze.
Nutrition Facts
| Serving size | (1198.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1632.5 |
| Total Fat 28.0g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 780mg | 0% |
| Sodium 15305.1mg | 0% |
| Total Carbohydrate 25.7g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 2.0g | |
| Protein 305.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 248.7mg | 0% |
| Iron 50.3mg | 0% |
| Potassium 4626.1mg | 0% |
Source of Calories