Sugar-Free Venison Biltong
Indulge in the rich, savory goodness of *Sugar-Free Venison Biltong*, a healthy and flavorful twist on this classic South African delicacy. Crafted from lean venison cuts and seasoned with a robust blend of coarse sea salt, freshly ground coriander seeds, and black pepper, this recipe skips the sugar for a guilt-free protein-packed snack. A unique marinade of white and apple cider vinegar enhances the natural gamey depth of venison while acting as a natural preservative. With optional paprika and garlic powder to add a smoky or savory kick, this biltong recipe guarantees a customizable flavor profile. Air-dried to perfection over 3-5 days, the result is a tender yet chewy snack that’s ideal for outdoor adventures, keto diets, or savoring alongside a cold beverage. Simple to prepare and free from additives, this homemade biltong is a must-try for fans of high-protein snacks and game meat enthusiasts.
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Ingredients
- 1000 grams Venison (lean cuts, top round or similar)
- 30 grams Coarse sea salt
- 10 grams Ground black pepper
- 20 grams Coriander seeds
- 100 milliliters White vinegar
- 50 milliliters Apple cider vinegar
- 5 grams Paprika (optional)
- 5 grams Garlic powder (optional)
Directions
Step 1
Trim all visible fat and sinew from the venison to ensure the end product has a long shelf life.
Step 2
Slice the venison against the grain into 1 cm thick strips. Ensure the strips are uniform in size to facilitate even drying.
Step 3
Toast the coriander seeds lightly in a dry pan until fragrant, then grind them coarsely using a mortar and pestle or spice grinder.
Step 4
In a large mixing bowl, combine the coarse sea salt, ground black pepper, ground toasted coriander seeds, paprika (if using), and garlic powder (if using). This will serve as your dry rub seasoning.
Step 5
Layer the venison strips in a non-reactive container, sprinkling the dry rub seasoning evenly over each layer. Ensure the meat is well-coated with the seasoning mixture.
Step 6
Pour the white vinegar and apple cider vinegar evenly over the seasoned meat. The vinegar serves both as a flavor enhancer and a preservative.
Step 7
Cover the container with plastic wrap or a lid and refrigerate for 12-24 hours to allow the meat to marinate. Turn the strips halfway through to ensure even exposure to the marinade.
Step 8
Once marinated, remove the strips from the vinegar mixture. Pat them dry with paper towels to remove excess liquid while leaving the spices intact.
Step 9
Thread the venison strips onto hooks or skewer them, ensuring adequate space between strips to allow airflow. Alternatively, use a dehydrator rack if you have one.
Step 10
Hang the venison strips in a cool, well-ventilated, and dry space away from direct sunlight. Traditional biltong boxes or food dehydrators are ideal for this step. Maintain a temperature of around 20-25°C (68-77°F).
Step 11
Allow the meat to air-dry for 3-5 days, depending on the desired level of dryness. Check periodically to ensure it is drying evenly and is free from mold.
Step 12
Once dried to your liking, store the biltong in an airtight container in a cool, dry place. Refrigeration is recommended for extended storage.
Nutrition Facts
| Serving size | (1221.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1733.3 |
| Total Fat 40.2g | 0% |
| Saturated Fat 12.1g | 0% |
| Cholesterol 1117.6mg | 0% |
| Sodium 12309.6mg | 0% |
| Total Carbohydrate 24.7g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 1.0g | |
| Protein 311.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 290.7mg | 0% |
| Iron 49.5mg | 0% |
| Potassium 4545.1mg | 0% |
Source of Calories