Keto Venison Biltong
Elevate your snack game with this exquisite Keto Venison Biltong recipe—a protein-packed, low-carb treat that's perfect for keto enthusiasts and hunters alike. Crafted from lean venison steak, this South African-inspired delicacy boasts bold, savory flavors from coarse sea salt, apple cider vinegar, and aromatic spices like coriander, paprika, and garlic powder. Optional stevia adds a touch of sweetness without compromising your carb count. Using traditional air-drying methods, this recipe ensures tender yet firm strips bursting with flavor, while remaining preservative-free and guilt-free. Whether enjoyed as a high-protein snack or added to charcuterie boards, this homemade venison biltong is the perfect way to savor the pure essence of wild game.
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Recipe Information
Ingredients
- 1000 grams Venison steak
- 30 grams Coarse sea salt
- 125 ml Apple cider vinegar
- 15 grams Ground coriander
- 10 grams Black pepper
- 10 grams Ground paprika
- 5 grams Garlic powder
- 2 grams Stevia (optional, for slight sweetness)
Instructions
Trim any sinew or excess fat from the venison steaks, leaving clean, lean meat.
Cut the venison into strips about 2-3 cm wide and 1 cm thick. Aim for uniform thickness for even drying.
In a large bowl or container, sprinkle the venison strips evenly with the coarse sea salt. Ensure all surfaces are lightly coated. Cover the bowl and refrigerate for 2 hours to draw out excess moisture.
After salting, rinse the venison strips under cold water to remove excess salt. Pat them dry with paper towels.
In a separate bowl, mix apple cider vinegar, ground coriander, black pepper, paprika, garlic powder, and stevia (if using).
Place the venison strips in a large zip-top bag or shallow container. Pour the vinegar mixture over the strips and ensure they are evenly coated. Seal the bag or container, then refrigerate for 12-24 hours to marinate. Turn the strips occasionally to distribute the marinade.
Remove the marinated venison strips from the refrigerator and pat them dry with paper towels to remove excess moisture.
Lay the strips on a drying rack or hang them using butcher hooks in a well-ventilated area. Ensure the pieces do not touch each other to allow proper air circulation.
Dry the venison for 3-5 days, depending on humidity and airflow. The biltong is ready when it is firm but still slightly pliable when bent.
Store the biltong in a paper bag or airtight container in a cool, dry place. For longer storage, refrigerate or freeze.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 15305 mg | 665% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 2.0 g | ||
| Protein | 305.0 g | 610% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 50.3 mg | 279% | |
| Potassium | 4626 mg | 98% | |
*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.
