Paleo Venison Biltong
Savor the rich, smoky flavors of homemade Paleo Venison Biltong with this traditional yet health-conscious recipe. Perfect for those on a paleo diet or simply seeking a protein-packed snack, this recipe uses lean cuts of venison, seasoned with cracked black pepper, ground coriander, garlic powder, paprika, and a touch of coconut aminos for a subtle sweetness. The meat is cured with apple cider vinegar and coarse sea salt before being air-dried for 3-5 days to achieve the perfect chewy texture. Whether you're using a biltong box, dehydrator, or a homemade drying setup, this recipe is a rewarding way to craft your own gourmet jerky. Ideal as a nutritious snack, post-workout protein boost, or flavorful addition to charcuterie boards, this Paleo Venison Biltong is a delightful nod to the classic South African treat.
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Recipe Information
Ingredients
- 1 kg Venison (lean cuts, such as leg or shoulder)
- 20 g Coarse sea salt
- 100 ml Apple cider vinegar
- 10 g Cracked black pepper
- 10 g Ground coriander seeds
- 5 g Paprika (optional for extra flavor)
- 5 g Garlic powder
- 50 ml Coconut aminos
Instructions
Trim any excess fat from the venison and slice the meat into long, thin strips approximately 1 cm thick and 15-20 cm long. Ensure all pieces are of similar thickness to allow for even drying.
In a large bowl, combine the sea salt and apple cider vinegar. Add the venison strips to the bowl and gently massage the mixture into the meat. Cover the bowl with plastic wrap and refrigerate for 2-4 hours to allow the meat to cure.
After curing, remove the venison from the fridge and rinse thoroughly under cold water to remove excess salt. Pat the meat dry with paper towels.
In a separate bowl, mix the cracked black pepper, ground coriander seeds, paprika (if using), and garlic powder.
Lay out the venison strips and sprinkle the spice mixture evenly on all sides of the meat. Press the spices into the meat to ensure they adhere well.
Drizzle the coconut aminos over the spiced meat, ensuring each piece is lightly coated.
Prepare a cool, well-ventilated area for air-drying the meat. You can use a biltong box, dehydrator, or hang the meat in a clean, dry space with good airflow. Avoid direct sunlight and keep the drying area free from flies and pests.
Hang each piece of venison by one end using kitchen hooks or by threading string through the pieces. Ensure the strips are not touching to allow proper airflow.
Allow the venison to dry for 3-5 days, depending on your desired level of dryness. Check the meat daily to ensure it is drying evenly and there is no spoilage.
Once the venison is firm and dry to the touch but still slightly pliable, remove it from the drying setup. Slice into thinner pieces if desired and store the biltong in an airtight container or vacuum-sealed bag.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1544 mg | 67% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 40 mg | 3% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 772 mg | 16% | |
*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.
