Low Sodium Venison Biltong
Discover a healthier twist on a classic snack with this Low Sodium Venison Biltong recipe, perfect for meat lovers seeking bold flavor without the excess salt. Made from lean venison and a tangy marinade of apple cider vinegar and low-sodium Worcestershire sauce, this South African-inspired delicacy is carefully seasoned with toasted coriander, black pepper, paprika, and garlic for a smoky, spiced kick. This biltong is air-dried to perfection over 24-48 hours, creating a tender yet chewy texture ideal for snacking or pairing with cheese and crackers. With minimal sodium and the option to include natural sweeteners like stevia or monk fruit, this recipe is a guilt-free way to enjoy the rich, savory taste of homemade cured meat. Perfect for outdoorsmen, health-conscious eaters, or anyone craving a satisfying protein snack!
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Recipe Information
Ingredients
- 2 pounds Venison
- 1 cup Apple cider vinegar
- 0.25 cup Worcestershire sauce (low sodium)
- 2 tablespoons Whole coriander seeds
- 1 tablespoon Black peppercorns
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Stevia or monk fruit sweetener (optional)
Instructions
Trim the venison of any visible fat or sinew to avoid spoilage, and cut the meat into 1-inch thick strips, roughly 5-6 inches in length for even drying.
In a large bowl, combine the apple cider vinegar and low-sodium Worcestershire sauce to create the marinade.
Add the venison strips to the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for 3-4 hours, or overnight for a deeper flavor.
Toast the whole coriander seeds in a dry skillet over medium heat for 2-3 minutes, or until fragrant, being careful not to burn them. Grind them coarsely using a mortar and pestle or a spice grinder.
Grind the black peppercorns coarsely as well, and combine them with the toasted coriander, paprika, and garlic powder in a small bowl.
After marinating, remove the venison strips from the bowl and gently pat them dry with paper towels. Reserve the marinade for later use.
Sprinkle the spice blend onto the venison strips, ensuring an even coating of all sides.
Set up a drying area: Use a meat drying box, dehydrator, or an area with good airflow. If hanging the strips, use butcher's twine or S-hooks to keep the strips suspended and prevent them from touching.
If using the marinade again, gently brush the venison strips with a light layer of marinade as they begin to dry to enhance flavor. Do not soak.
Allow the venison to air dry for 24-48 hours at a temperature of 60-70°F (15-21°C). Ensure the drying area is free from moisture and has good ventilation.
Check the biltong after 24 hours to monitor progress. The final texture should be firm yet slightly pliable, not overly dry.
Once ready, slice the biltong thinly against the grain for tender bites. Store in an airtight container in a cool, dark place for up to 1 week, or in the refrigerator for longer storage.
Nutrition Facts
Calories |
1710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 4187 mg | 182% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 13.6 g | ||
| Protein | 258.5 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 4150 mg | 88% | |
*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.
