Low Carb Venison Biltong
Indulge in the perfect low carb snack with this irresistibly flavorful Low Carb Venison Biltong recipe! Crafted from lean venison cuts like silverside or topside, this homemade biltong offers a unique, nutrient-packed alternative to traditional jerky. Seasoned with aromatic spices such as ground coriander, black pepper, and paprika, and enhanced with a tangy apple cider vinegar curing process, this recipe is ideal for keto and low-carb enthusiasts. The granulated stevia option ensures a subtle hint of sweetness without any added carbs. With simple preparation and an air-drying method, this biltong delivers satisfying texture and bold flavor. Perfect for outdoor adventures, snack boards, or as a protein-rich treat, this savory delight is sure to become a favorite in your kitchen repertoire.
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Recipe Information
Ingredients
- 1000 g Venison (silverside or topside, trimmed)
- 25 g Coarse salt
- 120 ml Apple cider vinegar
- 10 g Ground coriander
- 10 g Coarsely ground black pepper
- 5 g Ground paprika
- 5 g Garlic powder
- 2 g Granulated stevia (or another low carb sweetener; optional)
Instructions
1. Begin by trimming any excess fat or sinew from the venison. Slice the meat into strips approximately 1.5 cm thick and 3-4 cm wide. Ensure all the pieces are a similar thickness to allow even curing and drying.
2. In a large bowl, combine the coarse salt and apple cider vinegar. Stir well. Add the venison strips to the bowl, ensuring all the pieces are evenly coated. Cover the bowl and refrigerate for 4 hours to allow the meat to begin curing.
3. After 4 hours, remove the venison from the salt and vinegar solution. Rinse the strips thoroughly under cold running water to remove excess salt. Pat the strips dry with paper towels.
4. In a small bowl, mix together the ground coriander, black pepper, paprika, garlic powder, and granulated stevia (if using). This is your biltong spice blend.
5. On a clean surface or tray, lay the venison strips flat. Sprinkle the spice blend evenly over both sides of each strip, pressing gently to help the spices adhere.
6. Use biltong hooks or a clean wire (if hooks are unavailable) to hang the venison strips in a well-ventilated, cool, and dark space. Ensure the strips do not touch each other to allow air circulation around the meat.
7. Allow the venison to dry for approximately 5-7 days, depending on the thickness of the strips and your desired level of dryness. The outside should be firm but not brittle, and the inside should have a slightly soft texture.
8. Once the biltong has dried to your preference, remove it from the hooks and slice thinly against the grain for serving.
9. Store in an airtight container in a cool, dry place for up to 1 week, or freeze for longer-term storage.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 10218 mg | 444% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 1.3 g | ||
| Protein | 243.6 g | 487% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 3805 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.
