Dairy-Free Venison Biltong
Savor the rich, savory flavors of Dairy-Free Venison Biltong, a protein-packed, naturally dairy-free snack that’s perfect for outdoor adventures or gourmet charcuterie boards. Made with lean cuts of venison, this recipe combines the bold taste of toasted coriander, black pepper, and paprika with the tangy kick of apple cider vinegar for a mouthwatering fusion of spice and zest. The process includes an easy two-step marinade and a traditional air-drying method, yielding tender yet chewy strips of biltong with a perfectly balanced seasoning. With no added preservatives and a focus on wholesome ingredients, this recipe is ideal for anyone seeking a nutritious, high-protein snack. Enjoy it on its own, or pair it with fruits and nuts for a delightful, dairy-free treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams Venison (lean cuts, trimmed of fat)
- 25 grams Coarse sea salt
- 125 milliliters Apple cider vinegar
- 15 grams Coriander seeds (toasted and slightly crushed)
- 10 grams Black pepper (freshly ground)
- 20 grams Brown sugar
- 5 grams Paprika
- 5 grams Garlic powder
- 50 milliliters White vinegar
Instructions
Clean and trim the venison of all silver skin and fat, as fat does not dry well and can turn rancid. Slice the meat into long strips approximately 1.5cm thick and 3-4cm wide. Ensure all pieces are uniform to ensure even drying.
In a shallow dish or container, combine coarse sea salt, brown sugar, and white vinegar. Add the venison strips to the mixture, ensuring they are evenly coated. Cover the container and refrigerate for 3-4 hours. This step seasons the meat and begins the curing process.
After curing, rinse the venison strips under cold water to remove excess salt and sugar. Pat the meat dry with a clean kitchen towel or paper towels.
In another shallow dish, mix apple cider vinegar, toasted coriander seeds, black pepper, paprika, and garlic powder. Marinate the venison strips in this mixture for an additional 2 hours in the refrigerator. Turn the strips occasionally to ensure even coating.
Remove the venison from the marinade and shake off any excess liquid. Pat each strip dry with paper towels. Sprinkle crushed coriander seeds and black pepper over the strips for extra flavor if desired.
Prepare a biltong box or a well-ventilated drying area with a cool temperature (12-18°C) and low humidity. Alternatively, use a dedicated dehydrator with large enough racks for hanging strips.
Using sterilized hooks or string, hang the venison strips in the drying area or biltong box without touching each other. Ensure good air circulation around the meat to prevent spoilage.
Allow the venison to dry for 5-7 days, depending on your desired texture. Check the biltong daily to ensure it is drying evenly and is free from mold or spoilage.
Once the biltong has reached your preferred dryness level, remove it from the drying area and store it in an airtight container or vacuum-sealed bags for longer shelf life.
Serve as a high-protein, dairy-free snack. Enjoy on its own or pair with fruits, nuts, or your favorite dairy-free dips.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 10295 mg | 448% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 20.8 g | ||
| Protein | 306.3 g | 613% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 3800 mg | 81% | |
*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.
