High Protein Venison Biltong
Indulge in the ultimate high-protein snack with this homemade Venison Biltong recipe! Perfect for health enthusiasts and meat lovers alike, this protein-packed delicacy combines lean, trimmed venison with a flavorful blend of coarse sea salt, coriander seeds, garlic powder, and optional paprika for a subtle smoky kick. Marinated in apple cider vinegar and Worcestershire sauce, then air-dried to perfection, this biltong boasts irresistible textures and bold flavors that make it an ideal post-workout snack or satisfying road trip treat. With detailed instructions on how to prepare, season, and dry the venison, this recipe transforms simple ingredients into gourmet biltong you’ll want to savor again and again. Optimize your snacking experience with this nutritious and flavor-rich twist on traditional biltong!
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Recipe Information
Ingredients
- 1000 grams Venison (lean, trimmed)
- 50 grams Coarse sea salt
- 15 grams Coriander seeds
- 8 grams Black peppercorns
- 20 grams Brown sugar
- 125 ml Apple cider vinegar
- 50 ml Worcestershire sauce
- 10 grams Garlic powder
- 5 grams Paprika (optional, for extra flavor)
Instructions
Prepare the venison by trimming off any visible fat and cutting the meat into thick strips about 1-2 cm in width and 15-20 cm in length.
Place the venison strips in a shallow dish. Pour the apple cider vinegar and Worcestershire sauce over the strips, ensuring they are evenly coated. Let the strips marinate for 30 minutes, turning them halfway through.
While the meat is marinating, toast the coriander seeds in a dry pan over medium heat until aromatic. Use a mortar and pestle or spice grinder to roughly crush the coriander seeds along with the black peppercorns.
In a separate bowl, mix the sea salt, crushed coriander seeds, black pepper, brown sugar, garlic powder, and optional paprika to create the seasoning mix.
After marinating, remove the venison strips from the liquid and pat them dry with paper towels. Coat the strips thoroughly with the seasoning mix, ensuring the spices adhere well on all sides.
Place the seasoned venison strips on a tray or rack and leave them in a cool area (covered) or in the refrigerator for 8-12 hours for the salt and spices to penetrate deeply.
When ready to dry the biltong, preheat your biltong box or dehydrator to 25-30°C (77-86°F). If using an oven, ensure it’s on the lowest temperature with good airflow or use an oven with a dehydrator function.
Hang the venison strips in the biltong box, dehydrator, or oven using hooks or lay them flat on drying racks. Ensure sufficient space between each strip for air circulation.
Dry the venison at the set temperature for 24-48 hours, depending on the desired texture. For softer biltong, dry for about 24-30 hours; for a firmer texture, dry closer to the 48-hour mark.
Once dried to your liking, remove the biltong from the drying area. Slice into thin pieces or leave whole for storage.
Store the biltong in an airtight container in a cool, dry place or refrigerate for longer freshness.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 20703 mg | 900% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 26.0 g | ||
| Protein | 305.2 g | 610% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 42.3 mg | 235% | |
| Potassium | 4297 mg | 91% | |
*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.
