Low Carb Venison Biltong

Experience the ultimate blend of bold flavors and healthy indulgence with this Low Carb Venison Biltong recipe. Perfect for keto enthusiasts and jerky lovers alike, this traditional South African dried meat snack swaps out high-carb sweeteners for granulated stevia, making it a guilt-free, protein-packed treat. Lean venison strips are cured in a salt and apple cider vinegar mixture, then coated in a fragrant spice blend featuring ground coriander, paprika, garlic powder, and coarsely ground black pepper. After air-drying over several days, this naturally preserved snack develops a tender, savory texture with just the right amount of seasoning. Ideal for on-the-go snacking, charcuterie boards, or post-workout fuel, this homemade venison biltong offers a preservative-free and low-carb alternative to store-bought varieties while staying impressively flavorful and satisfying.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

Ingredients

• 1000 g Venison (silverside or topside, trimmed)
• 25 g Coarse salt
• 120 ml Apple cider vinegar
• 10 g Ground coriander
• 10 g Coarsely ground black pepper
• 5 g Ground paprika
• 5 g Garlic powder
• 2 g Granulated stevia (or another low carb sweetener; optional)

Directions

Step 1

1. Begin by trimming any excess fat or sinew from the venison. Slice the meat into strips approximately 1.5 cm thick and 3-4 cm wide. Ensure all the pieces are a similar thickness to allow even curing and drying.

Step 2

2. In a large bowl, combine the coarse salt and apple cider vinegar. Stir well. Add the venison strips to the bowl, ensuring all the pieces are evenly coated. Cover the bowl and refrigerate for 4 hours to allow the meat to begin curing.

Step 3

3. After 4 hours, remove the venison from the salt and vinegar solution. Rinse the strips thoroughly under cold running water to remove excess salt. Pat the strips dry with paper towels.

Step 4

4. In a small bowl, mix together the ground coriander, black pepper, paprika, garlic powder, and granulated stevia (if using). This is your biltong spice blend.

Step 5

5. On a clean surface or tray, lay the venison strips flat. Sprinkle the spice blend evenly over both sides of each strip, pressing gently to help the spices adhere.

Step 6

6. Use biltong hooks or a clean wire (if hooks are unavailable) to hang the venison strips in a well-ventilated, cool, and dark space. Ensure the strips do not touch each other to allow air circulation around the meat.

Step 7

7. Allow the venison to dry for approximately 5-7 days, depending on the thickness of the strips and your desired level of dryness. The outside should be firm but not brittle, and the inside should have a slightly soft texture.

Step 8

8. Once the biltong has dried to your preference, remove it from the hooks and slice thinly against the grain for serving.

Step 9

9. Store in an airtight container in a cool, dry place for up to 1 week, or freeze for longer-term storage.

Nutrition Facts

Serving size	(1177.9g)

Amount per serving	% Daily Value*
Calories	1312.4

Total Fat 22.9g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat g
Cholesterol 700mg	0%
Sodium 10217.7mg	0%
Total Carbohydrate 20.1g	0%
Dietary Fiber 9.0g	0%
Total Sugars 1.3g
Protein 243.6g	0%

Vitamin D 0IU	0%
Calcium 193.4mg	0%
Iron 40.2mg	0%
Potassium 3805.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.3%

Protein: 77.3%

Carbs: 6.4%