Nut-Free Venison Biltong
Indulge in the rich, savory flavors of homemade **Nut-Free Venison Biltong**, a protein-packed snack that’s both delicious and versatile. This South African-inspired recipe transforms tender venison steak into perfectly spiced, air-dried meat, making it an excellent choice for those seeking a gluten-free, nut-free alternative to traditional jerky. With a bold blend of toasted coriander seeds, black pepper, and paprika (optional for mild heat), each strip is cured, infused with tangy apple cider and malt vinegar, and dried to your preferred texture—soft and tender or firm and chewy. Ideal for snack time or as a unique addition to charcuterie boards, this biltong recipe is easy to make with just a bit of patience and a well-ventilated drying space, like a biltong box or dehydrator. Perfect for adventurous home cooks looking to elevate their snack game!
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Recipe Information
Ingredients
- 1.5 kg Venison steak
- 50 g Coarse sea salt
- 25 g Brown sugar
- 15 g Coriander seeds
- 10 g Black peppercorns
- 100 ml Apple cider vinegar
- 100 ml Malt vinegar
- 10 g Paprika (optional, for mild flavor)
Instructions
Trim the venison steak to remove any silver skin, sinew, or excess fat. Slice the meat into thick strips roughly 2 cm wide and 10-12 cm long. Keep the strips consistent for even drying.
In a small bowl, combine the coarse sea salt and brown sugar. Mix thoroughly, then rub the mixture onto each piece of venison. Place the salted meat into a large dish or bowl in layers, ensuring each layer is evenly coated.
Let the meat cure in the refrigerator for 2 hours. This process draws out excess moisture from the meat while enhancing its flavor.
Meanwhile, toast the coriander seeds and black peppercorns in a dry skillet over medium heat for 1-2 minutes to release their aroma. Once cooled, grind them coarsely using a mortar and pestle or spice grinder.
In a separate bowl, mix the apple cider vinegar and malt vinegar. After 2 hours of curing, remove the meat from the dish and quickly rinse off the salt-and-sugar mixture with the vinegar blend. Brush or dip each piece of meat into the vinegar solution before patting dry with a paper towel.
Sprinkle the toasted and ground coriander seeds, black pepper, and paprika (if using) onto the venison strips. Massage the spices evenly onto all sides of the meat.
Hang the meat strips in a well-ventilated, cool, and dry space to air-dry (ideally between 18-22°C with low humidity). Use a biltong box, dehydrator, or a dedicated area with good airflow. Ensure the strips are spaced apart to prevent sticking.
Allow the venison to dry for 3 to 7 days, depending on your desired texture. For a softer biltong, check after 3-4 days. For a firmer, chewier texture, let it dry closer to 7 days.
Once dried to your liking, remove the biltong from the drying area. Use a sharp knife to slice it thinly across the grain for a tender bite or along the grain for a chewier texture.
Store your nut-free venison biltong in an airtight container in a cool, dry place. Enjoy as a protein-rich snack or serve as part of a charcuterie board!
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 24884 mg | 1082% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 25.7 g | ||
| Protein | 453.7 g | 907% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 65.7 mg | 365% | |
| Potassium | 6506 mg | 138% | |
*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.
