Whole30 Venison Biltong

Elevate your snacking game with Whole30 Venison Biltong—a flavorful, protein-packed treat that's both paleo-friendly and perfect for clean eating. This traditional South African jerky is made with lean venison, marinated in a tangy combination of apple cider and white vinegar, and seasoned with bold spices like toasted coriander, garlic powder, and paprika. Unlike conventional jerky, biltong is air-dried for a tender, chewy texture that preserves the meat's natural richness. Ideal for outdoor adventures or quick, healthy snacks, this Whole30-compliant recipe is free of added sugars and artificial preservatives. Easy to make with minimal equipment, this nutrient-dense snack delivers a punch of flavor while staying true to your wellness goals.

Nutriscore Rating: 63/100

Prep Time:240 mins

Cook Time:0 mins

Total Time:240 mins

Servings: 12

Ingredients

• 3 pounds Venison (lean, boneless cuts)
• 2 tablespoons Coarse sea salt
• 2 tablespoons Coriander seeds (toasted and crushed)
• 1 tablespoon Ground black pepper
• 1 teaspoon Paprika
• 1 teaspoon Garlic powder
• 0.5 cup Apple cider vinegar (Whole30-compliant)
• 0.5 cup White vinegar

Directions

Step 1

Trim excess fat from the venison and slice the meat into long strips approximately 1/4-inch thick and 1 to 2 inches wide. Ensure all strips are of even thickness for uniform drying.

Step 2

In a large mixing bowl, combine the apple cider vinegar and white vinegar. Add the venison strips, ensuring they are fully submerged. Let the meat soak for 30 minutes to marinate lightly and tenderize.

Step 3

Remove the venison from the vinegar marinade and pat the strips dry with paper towels. Discard the marinade.

Step 4

In another large bowl, mix the coarse sea salt, toasted coriander seeds, ground black pepper, paprika, and garlic powder. Rub this spice mixture generously over each strip of venison, coating all sides evenly.

Step 5

Transfer the coated venison to a container or resealable bag and refrigerate for 3 hours to cure, allowing the flavors to penetrate the meat.

Step 6

Remove the cured venison from the refrigerator and shake off any excess seasoning, if desired.

Step 7

Hang the venison strips in a ventilated, cool, and dry area. Make sure the strips do not touch each other to allow proper air circulation. Alternatively, use a dehydrator or a biltong box at a temperature of 160°F (but avoid exceeding this temperature for a more traditional texture).

Step 8

Dry the venison for 3 to 5 days, or until it reaches your desired dryness. Check frequently to ensure the meat is drying evenly and safely.

Step 9

Once dried to your preference, slice the biltong against the grain into thin pieces, or leave whole until ready to serve.

Step 10

Store the finished biltong in an airtight container in a cool, dry place for up to 2 weeks, or refrigerate for longer shelf life.

Nutrition Facts

Serving size	(1654.2g)

Amount per serving	% Daily Value*
Calories	2270.0

Total Fat 46.5g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat g
Cholesterol 1156.7mg	0%
Sodium 12427.3mg	0%
Total Carbohydrate 16.2g	0%
Dietary Fiber 8.5g	0%
Total Sugars 1.5g
Protein 411.4g	0%

Vitamin D 0IU	0%
Calcium 244.5mg	0%
Iron 50.3mg	0%
Potassium 4761.1mg	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: 19.7%

Protein: 77.3%

Carbs: 3.0%