Low Sodium Venison Biltong

Satisfy your craving for a high-protein, homemade snack with this Low Sodium Venison Biltong recipe—a healthier twist on the traditional South African delicacy. Crafted with lean venison, zesty apple cider vinegar, and a custom blend of warm spices like coriander and paprika, this biltong packs bold flavor with minimal salt. The recipe leverages slow air drying for a perfectly chewy texture, while the low-sodium Worcestershire sauce keeps the sodium content in check. Toasted whole coriander seeds and freshly ground black peppercorns add exceptional aroma and depth. Ideal for hunters, health-conscious snackers, or anyone seeking a gluten-free, low-carb option, this homemade biltong is perfect for meal prepping or tailgating. Serve it sliced thinly as a savory snack or with your favorite charcuterie board for a rustic, protein-packed treat!

Nutriscore Rating: 69/100

Prep Time:60 mins

Cook Time:1440 mins

Total Time:1500 mins

Servings: 8

Ingredients

• 2 pounds Venison
• 1 cup Apple cider vinegar
• 0.25 cup Worcestershire sauce (low sodium)
• 2 tablespoons Whole coriander seeds
• 1 tablespoon Black peppercorns
• 1 tablespoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Stevia or monk fruit sweetener (optional)

Directions

Step 1

Trim the venison of any visible fat or sinew to avoid spoilage, and cut the meat into 1-inch thick strips, roughly 5-6 inches in length for even drying.

Step 2

In a large bowl, combine the apple cider vinegar and low-sodium Worcestershire sauce to create the marinade.

Step 3

Add the venison strips to the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for 3-4 hours, or overnight for a deeper flavor.

Step 4

Toast the whole coriander seeds in a dry skillet over medium heat for 2-3 minutes, or until fragrant, being careful not to burn them. Grind them coarsely using a mortar and pestle or a spice grinder.

Step 5

Grind the black peppercorns coarsely as well, and combine them with the toasted coriander, paprika, and garlic powder in a small bowl.

Step 6

After marinating, remove the venison strips from the bowl and gently pat them dry with paper towels. Reserve the marinade for later use.

Step 7

Sprinkle the spice blend onto the venison strips, ensuring an even coating of all sides.

Step 8

Set up a drying area: Use a meat drying box, dehydrator, or an area with good airflow. If hanging the strips, use butcher's twine or S-hooks to keep the strips suspended and prevent them from touching.

Step 9

If using the marinade again, gently brush the venison strips with a light layer of marinade as they begin to dry to enhance flavor. Do not soak.

Step 10

Allow the venison to air dry for 24-48 hours at a temperature of 60-70°F (15-21°C). Ensure the drying area is free from moisture and has good ventilation.

Step 11

Check the biltong after 24 hours to monitor progress. The final texture should be firm yet slightly pliable, not overly dry.

Step 12

Once ready, slice the biltong thinly against the grain for tender bites. Store in an airtight container in a cool, dark place for up to 1 week, or in the refrigerator for longer storage.

Nutrition Facts

Serving size	(1234.2g)

Amount per serving	% Daily Value*
Calories	1709.5

Total Fat 51.0g	0%
Saturated Fat 24.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 798.3mg	0%
Sodium 4187.2mg	0%
Total Carbohydrate 31.2g	0%
Dietary Fiber 9.5g	0%
Total Sugars 13.6g
Protein 258.5g	0%

Vitamin D 0IU	0%
Calcium 244.0mg	0%
Iron 39.3mg	0%
Potassium 4150.2mg	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: 28.4%

Protein: 63.9%

Carbs: 7.7%