Paleo Venison Biltong
Satisfy your snack cravings with this irresistibly flavorful Paleo Venison Biltong, a high-protein treat made entirely from wholesome ingredients. Crafted using lean cuts of venison such as leg or shoulder, this cherished South African delicacy is infused with layers of seasoning from cracked black pepper, ground coriander, and a hint of garlic. A splash of apple cider vinegar and coconut aminos brings subtle tang and umami while gearing perfectly for paleo-friendly diets. Gently cured and air-dried over a few days, this protein-packed snack is naturally preservative-free and ideal for outdoor adventures, post-workout fuel, or clean snacking. Whether you use a biltong box, dehydrator, or a simple hanging method, preparing this homemade biltong is an artful, satisfying process that rewards you with an unforgettable burst of bold, natural flavors in every bite.
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Ingredients
- 1 kg Venison (lean cuts, such as leg or shoulder)
- 20 g Coarse sea salt
- 100 ml Apple cider vinegar
- 10 g Cracked black pepper
- 10 g Ground coriander seeds
- 5 g Paprika (optional for extra flavor)
- 5 g Garlic powder
- 50 ml Coconut aminos
Directions
Step 1
Trim any excess fat from the venison and slice the meat into long, thin strips approximately 1 cm thick and 15-20 cm long. Ensure all pieces are of similar thickness to allow for even drying.
Step 2
In a large bowl, combine the sea salt and apple cider vinegar. Add the venison strips to the bowl and gently massage the mixture into the meat. Cover the bowl with plastic wrap and refrigerate for 2-4 hours to allow the meat to cure.
Step 3
After curing, remove the venison from the fridge and rinse thoroughly under cold water to remove excess salt. Pat the meat dry with paper towels.
Step 4
In a separate bowl, mix the cracked black pepper, ground coriander seeds, paprika (if using), and garlic powder.
Step 5
Lay out the venison strips and sprinkle the spice mixture evenly on all sides of the meat. Press the spices into the meat to ensure they adhere well.
Step 6
Drizzle the coconut aminos over the spiced meat, ensuring each piece is lightly coated.
Step 7
Prepare a cool, well-ventilated area for air-drying the meat. You can use a biltong box, dehydrator, or hang the meat in a clean, dry space with good airflow. Avoid direct sunlight and keep the drying area free from flies and pests.
Step 8
Hang each piece of venison by one end using kitchen hooks or by threading string through the pieces. Ensure the strips are not touching to allow proper airflow.
Step 9
Allow the venison to dry for 3-5 days, depending on your desired level of dryness. Check the meat daily to ensure it is drying evenly and there is no spoilage.
Step 10
Once the venison is firm and dry to the touch but still slightly pliable, remove it from the drying setup. Slice into thinner pieces if desired and store the biltong in an airtight container or vacuum-sealed bag.
Nutrition Facts
| Serving size | (1200.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1742.8 |
| Total Fat 34.9g | 0% |
| Saturated Fat 12.4g | 0% |
| Cholesterol 850mg | 0% |
| Sodium 9246.5mg | 0% |
| Total Carbohydrate 29.7g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 11.3g | |
| Protein 303.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 214.8mg | 0% |
| Iron 38.9mg | 0% |
| Potassium 3654.8mg | 0% |
Source of Calories