Soy-Free Venison Biltong
Take your homemade game meat snacks to the next level with this mouthwatering Soy-Free Venison Biltong recipe. Perfect for those seeking a clean, protein-packed alternative to traditional jerky, this recipe swaps soy sauce for a tangy apple cider vinegar marinade while retaining the bold South African-inspired flavors of toasted coriander, black pepper, and garlic powder. With a touch of brown sugar and optional paprika, the result is a deliciously balanced blend of savory and slightly sweet notes. Featuring venison as the star ingredient, this biltong is ideal for hunters, outdoor enthusiasts, or health-conscious snack lovers. Dried to perfection in a biltong box or food dehydrator, it’s easy to customize the texture from moist and chewy to firm and crisp. Enjoy this high-protein treat on its own, pack it for adventures, or use it to elevate your charcuterie board. Soy-free, gluten-free, and naturally delicious!
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Recipe Information
Ingredients
- 1000 grams Venison
- 120 milliliters Apple cider vinegar
- 25 grams Salt
- 1 tablespoon Coriander seeds
- 1 teaspoon Black pepper (coarsely ground)
- 1 teaspoon Paprika (optional, for color)
- 1 teaspoon Garlic powder
- 2 teaspoons Brown sugar
Instructions
Start by cleaning your venison: remove any visible fat or sinew as it can spoil during the drying process.
Slice the venison into strips about 1.5-2 cm thick. The length can vary, but aim for uniform thickness to help even drying.
In a large mixing bowl, combine apple cider vinegar and salt. Add the strips of venison to the bowl, ensuring they are evenly coated with the mixture. Let the venison marinate for 1-2 hours in the refrigerator, turning occasionally.
While the venison marinates, toast the coriander seeds in a dry pan over medium heat until aromatic, about 1-2 minutes. Crush the seeds coarsely using a mortar and pestle or spice grinder.
In a separate bowl, mix the crushed coriander seeds, black pepper, paprika (if using), garlic powder, and brown sugar.
After the marination period, remove the venison from the vinegar mixture and pat it dry with paper towels. Do not rinse.
Rub the spice mixture onto each strip of venison, ensuring an even coating.
Hang the venison strips in a well-ventilated, cool, and dry area, ideally with consistent air circulation to prevent spoilage. Use hooks, a biltong box, or a food dehydrator set to a low temperature (no higher than 40-50°C or 104-122°F). Ensure the strips do not touch each other to allow proper airflow.
Allow the venison to dry for 3-7 days, depending on the humidity and your desired texture. Check daily for firmness and ensure no moisture or mold is present.
Once dried to your preference, slice thinly against the grain for the best texture and serve. Store in an airtight container in a cool, dry place or in the refrigerator for extended freshness.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 13588 mg | 591% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.6 g | ||
| Protein | 283.0 g | 566% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 4071 mg | 87% | |
*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.
