Gluten-Free Venison Biltong
Discover the bold flavors of homemade Gluten-Free Venison Biltong, a protein-packed snack that's perfect for outdoor enthusiasts and charcuterie lovers alike. This traditional South African delicacy is made using lean venison, a robust and gamey alternative to beef, combined with a flavorful marinade of cider vinegar, gluten-free Worcestershire sauce, and earthy spices like toasted coriander and smoky paprika. The recipe is naturally gluten-free, high in protein, and easy to make using a biltong box, dehydrator, or a simple drying setup. With minimal prep time and a rewarding drying process, this preservative-free treat is ideal for snacking, road trips, or adding a gourmet touch to your appetizer platter.
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Ingredients
- 1000 grams Venison (topside or silverside cut, trimmed of fat)
- 20 grams Coarse sea salt
- 20 grams Coriander seeds (toasted and roughly ground)
- 10 grams Ground black pepper
- 5 grams Paprika (optional for a smoky flavor)
- 125 milliliters Cider vinegar
- 50 milliliters Gluten-free Worcestershire sauce
- 15 grams Brown sugar
Directions
Step 1
Slice the venison into long strips, roughly 1-2 cm thick and about 4-5 cm wide. Ensure all fat is trimmed, as it can spoil during the drying process.
Step 2
In a large mixing bowl, combine the sea salt, toasted coriander seeds, ground black pepper, and paprika. Mix well to form a dry spice rub.
Step 3
Rub the spice mixture onto the venison strips, ensuring every piece is well coated. Place the coated venison strips into a shallow container in a single layer.
Step 4
In a separate small bowl, mix the cider vinegar, gluten-free Worcestershire sauce, and brown sugar until the sugar is dissolved.
Step 5
Pour the vinegar mixture evenly over the venison strips in the container. Cover and refrigerate for 12 hours (or overnight), turning the meat halfway through to ensure even marination.
Step 6
Remove the venison from the marinade and pat the strips dry with paper towels to remove excess moisture but leave some spice clinging to the surface.
Step 7
Prepare a biltong box, dehydrator, or a well-ventilated drying area. Use hooks or clips to hang the venison strips, ensuring they do not touch each other to promote proper air circulation.
Step 8
Dry the venison at room temperature with steady airflow for 3-7 days, depending on your desired level of dryness and thickness of the strips. Check daily for texture and ensure no mold forms.
Step 9
Once dried to your preference, cut the venison biltong into thin slices against the grain using a sharp knife. Store in an airtight container in a cool, dry place for up to 2 weeks, or longer if frozen.
Nutrition Facts
| Serving size | 1245.1 grams (1245.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1580 |
| Total Fat 29.50g | 38% |
| Saturated Fat 10.40g | 52% |
| Cholesterol 850mg | 283% |
| Sodium 8937mg | 389% |
| Total Carbohydrate 45.60g | 17% |
| Dietary Fiber 12.60g | 45% |
| Total Sugars 25.20g | |
| Protein 264.20g | 528% |
| Vitamin D 0IU | 0% |
| Calcium 311mg | 24% |
| Iron 42mg | 233% |
| Potassium 3841mg | 82% |
Source of Calories