Venison Biltong
Transform your game meat into a savory, protein-rich snack with this Venison Biltong recipe—a South African classic reimagined with the rich, lean flavors of venison. This meticulously crafted recipe blends the natural earthiness of the meat with the bold, aromatic flavors of coriander, black pepper, paprika, and a subtle hint of cayenne for those who love a touch of heat. The venison is soaked in a tangy vinegar brine to enhance tenderness, followed by a slow air-drying process that captures its perfect balance of chewiness and intense flavor. Ideal for meal prepping, outdoor adventures, or a gourmet snack, this traditional biltong recipe delivers wholesome, preservative-free goodness in every bite. With its simple preparation and rustic charm, it’s the ultimate treat for fans of cured meats and hearty snacks.
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Recipe Information
Ingredients
- 1000 grams venison loin or hind-quarter
- 45 grams coarse salt
- 120 milliliters white vinegar
- 25 grams brown sugar
- 15 grams ground coriander seeds
- 10 grams crushed black pepper
- 5 grams paprika
- 2 grams optional: cayenne pepper
Instructions
Trim any excess fat or sinew from the venison. Slice the meat into strips approximately 1-2 centimeters thick, 5 centimeters wide, and your desired length. Ensure the slices are uniform for even drying.
In a large bowl, combine the vinegar and salt. Mix until the salt is mostly dissolved.
Submerge the venison strips in the vinegar solution, ensuring they are well-coated. Let the meat soak in the mixture for about 30 minutes, turning occasionally.
Remove the venison from the vinegar, allowing excess liquid to drip off, then pat the strips dry with a clean cloth or paper towel.
In another bowl, combine the brown sugar, ground coriander seeds, crushed black pepper, paprika, and optionally, cayenne pepper for a spicy kick.
Rub this spice mixture thoroughly over each venison strip, ensuring all sides are coated. Layer the spiced strips in a dish, cover, and let them marinate in the refrigerator for 12-24 hours. Turn the strips occasionally to ensure even marination.
After marination, remove the venison, gently shake off any excess spices, and then allow them to air out for a few minutes.
If you have a traditional biltong box or drying area, hang the venison strips using hooks or by tying kitchen twine to one end and suspending them. Ensure adequate airflow around each piece.
Air-dry the venison for 3 to 5 days, depending on your preference for dryness and humidity of the environment. The drying area should be cool and well-ventilated. The meat is ready when it feels firm to the touch but still slightly pliable.
Once your biltong has reached the desired dryness, remove it from the drying rack. Store it in a cool, dry place or refrigerate it to extend its shelf life. Enjoy as a protein-packed snack!
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 18047 mg | 785% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 25.1 g | ||
| Protein | 305.9 g | 612% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 3767 mg | 80% | |
*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.
