Venison Biltong

Transform your kitchen into a rustic charcuterie haven with this Venison Biltong recipe—a quintessential South African delicacy made with lean venison loin or hind-quarter. This high-protein snack is carefully marinated in a tangy white vinegar and coarse salt solution before being coated with an aromatic blend of ground coriander, black pepper, paprika, and a touch of optional cayenne for those craving a hint of heat. The meat is then air-dried for several days to achieve the perfect balance of tenderness and chew, making it a nutrient-rich treat ideal for outdoor adventures or as a gourmet addition to your snack board. Learn how you can master traditional biltong-making techniques in your own home—no preservatives, just authentic flavor and an artisanal touch. Perfect for game meat enthusiasts and charcuterie lovers alike!

Nutriscore Rating: 60/100

Prep Time:60 mins

Cook Time:4320 mins

Total Time:4380 mins

Servings: 10

Ingredients

• 1000 grams venison loin or hind-quarter
• 45 grams coarse salt
• 120 milliliters white vinegar
• 25 grams brown sugar
• 15 grams ground coriander seeds
• 10 grams crushed black pepper
• 5 grams paprika
• 2 grams optional: cayenne pepper

Directions

Step 1

Trim any excess fat or sinew from the venison. Slice the meat into strips approximately 1-2 centimeters thick, 5 centimeters wide, and your desired length. Ensure the slices are uniform for even drying.

Step 2

In a large bowl, combine the vinegar and salt. Mix until the salt is mostly dissolved.

Step 3

Submerge the venison strips in the vinegar solution, ensuring they are well-coated. Let the meat soak in the mixture for about 30 minutes, turning occasionally.

Step 4

Remove the venison from the vinegar, allowing excess liquid to drip off, then pat the strips dry with a clean cloth or paper towel.

Step 5

In another bowl, combine the brown sugar, ground coriander seeds, crushed black pepper, paprika, and optionally, cayenne pepper for a spicy kick.

Step 6

Rub this spice mixture thoroughly over each venison strip, ensuring all sides are coated. Layer the spiced strips in a dish, cover, and let them marinate in the refrigerator for 12-24 hours. Turn the strips occasionally to ensure even marination.

Step 7

After marination, remove the venison, gently shake off any excess spices, and then allow them to air out for a few minutes.

Step 8

If you have a traditional biltong box or drying area, hang the venison strips using hooks or by tying kitchen twine to one end and suspending them. Ensure adequate airflow around each piece.

Step 9

Air-dry the venison for 3 to 5 days, depending on your preference for dryness and humidity of the environment. The drying area should be cool and well-ventilated. The meat is ready when it feels firm to the touch but still slightly pliable.

Step 10

Once your biltong has reached the desired dryness, remove it from the drying rack. Store it in a cool, dry place or refrigerate it to extend its shelf life. Enjoy as a protein-packed snack!

Nutrition Facts

Serving size	(1222.9g)

Amount per serving	% Daily Value*
Calories	1792.7

Total Fat 36.2g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat g
Cholesterol 950mg	0%
Sodium 18047.0mg	0%
Total Carbohydrate 43.8g	0%
Dietary Fiber 11.2g	0%
Total Sugars 25.1g
Protein 305.9g	0%

Vitamin D 0IU	0%
Calcium 185.9mg	0%
Iron 39.3mg	0%
Potassium 3767.3mg	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: 18.9%

Protein: 70.9%

Carbs: 10.2%