Sugar-Free Venison Biltong
Craft your own deliciously natural snack with this Sugar-Free Venison Biltong recipe, perfect for health-conscious food lovers and jerky enthusiasts alike. Featuring premium lean cuts of venison, natural seasonings like coarse sea salt, ground coriander, and black pepper, plus tangy vinegar for added flavor and preservation, this homemade biltong skips the sugar without sacrificing taste. Marinated, seasoned, and air-dried to perfection over several days, it delivers a protein-packed, savory treat that’s ideal for on-the-go snacking or sharing. Whether you use a traditional biltong box or a food dehydrator, this step-by-step guide ensures an end result that's both satisfying and long-lasting.
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Recipe Information
Ingredients
- 1000 grams Venison (lean cuts, top round or similar)
- 30 grams Coarse sea salt
- 10 grams Ground black pepper
- 20 grams Coriander seeds
- 100 milliliters White vinegar
- 50 milliliters Apple cider vinegar
- 5 grams Paprika (optional)
- 5 grams Garlic powder (optional)
Instructions
Trim all visible fat and sinew from the venison to ensure the end product has a long shelf life.
Slice the venison against the grain into 1 cm thick strips. Ensure the strips are uniform in size to facilitate even drying.
Toast the coriander seeds lightly in a dry pan until fragrant, then grind them coarsely using a mortar and pestle or spice grinder.
In a large mixing bowl, combine the coarse sea salt, ground black pepper, ground toasted coriander seeds, paprika (if using), and garlic powder (if using). This will serve as your dry rub seasoning.
Layer the venison strips in a non-reactive container, sprinkling the dry rub seasoning evenly over each layer. Ensure the meat is well-coated with the seasoning mixture.
Pour the white vinegar and apple cider vinegar evenly over the seasoned meat. The vinegar serves both as a flavor enhancer and a preservative.
Cover the container with plastic wrap or a lid and refrigerate for 12-24 hours to allow the meat to marinate. Turn the strips halfway through to ensure even exposure to the marinade.
Once marinated, remove the strips from the vinegar mixture. Pat them dry with paper towels to remove excess liquid while leaving the spices intact.
Thread the venison strips onto hooks or skewer them, ensuring adequate space between strips to allow airflow. Alternatively, use a dehydrator rack if you have one.
Hang the venison strips in a cool, well-ventilated, and dry space away from direct sunlight. Traditional biltong boxes or food dehydrators are ideal for this step. Maintain a temperature of around 20-25°C (68-77°F).
Allow the meat to air-dry for 3-5 days, depending on the desired level of dryness. Check periodically to ensure it is drying evenly and is free from mold.
Once dried to your liking, store the biltong in an airtight container in a cool, dry place. Refrigeration is recommended for extended storage.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 12310 mg | 535% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 1.0 g | ||
| Protein | 311.2 g | 622% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 49.5 mg | 275% | |
| Potassium | 4545 mg | 97% | |
*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.
