Whole30 Venison Biltong
Elevate your snacking game with Whole30 Venison Biltong, a protein-packed treat that’s as flavorful as it is nutritious. This traditional South African dried meat recipe gets a health-conscious twist, using lean venison paired with Whole30-compliant apple cider vinegar and carefully balanced spices like toasted coriander, garlic powder, and paprika. Perfectly cured and air-dried, this savory snack is ideal for on-the-go energy or post-workout fuel, without compromising your Whole30 goals. Whether you prepare it in a biltong box, dehydrator, or a well-ventilated space, the slow drying process locks in bold flavors while preserving the meat’s tender texture. Slice it thin or enjoy it whole—this homemade Whole30 venison biltong is guaranteed to impress with its natural ingredients, robust taste, and satisfying chew.
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Recipe Information
Ingredients
- 3 pounds Venison (lean, boneless cuts)
- 2 tablespoons Coarse sea salt
- 2 tablespoons Coriander seeds (toasted and crushed)
- 1 tablespoon Ground black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 0.5 cup Apple cider vinegar (Whole30-compliant)
- 0.5 cup White vinegar
Instructions
Trim excess fat from the venison and slice the meat into long strips approximately 1/4-inch thick and 1 to 2 inches wide. Ensure all strips are of even thickness for uniform drying.
In a large mixing bowl, combine the apple cider vinegar and white vinegar. Add the venison strips, ensuring they are fully submerged. Let the meat soak for 30 minutes to marinate lightly and tenderize.
Remove the venison from the vinegar marinade and pat the strips dry with paper towels. Discard the marinade.
In another large bowl, mix the coarse sea salt, toasted coriander seeds, ground black pepper, paprika, and garlic powder. Rub this spice mixture generously over each strip of venison, coating all sides evenly.
Transfer the coated venison to a container or resealable bag and refrigerate for 3 hours to cure, allowing the flavors to penetrate the meat.
Remove the cured venison from the refrigerator and shake off any excess seasoning, if desired.
Hang the venison strips in a ventilated, cool, and dry area. Make sure the strips do not touch each other to allow proper air circulation. Alternatively, use a dehydrator or a biltong box at a temperature of 160°F (but avoid exceeding this temperature for a more traditional texture).
Dry the venison for 3 to 5 days, or until it reaches your desired dryness. Check frequently to ensure the meat is drying evenly and safely.
Once dried to your preference, slice the biltong against the grain into thin pieces, or leave whole until ready to serve.
Store the finished biltong in an airtight container in a cool, dry place for up to 2 weeks, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 1.4 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.1 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 396 mg | 8% | |
*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.
