High Protein Venison Biltong
Satisfy your snack cravings with this High Protein Venison Biltong, a nutrient-packed, flavorful treat perfect for outdoor adventures or protein-rich snacking. Made from lean venison strips, this South African-inspired delicacy is marinated in a tangy blend of apple cider vinegar and Worcestershire sauce, then seasoned with aromatic coriander, black pepper, garlic powder, and a hint of paprika for a smoky depth. Naturally air-dried or gently dehydrated to perfection, this low-carb, high-protein snack delivers a chewy texture and robust flavor that’s ideal for athletes, hunters, or anyone seeking a healthy, preservative-free alternative to store-bought jerky. Whether you're slicing it thin for a quick grab-and-go snack or enjoying it paired with cheese and crackers, this homemade venison biltong is a gourmet delight that's as satisfying as it is nutritious.
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Ingredients
- 1000 grams Venison (lean, trimmed)
- 50 grams Coarse sea salt
- 15 grams Coriander seeds
- 8 grams Black peppercorns
- 20 grams Brown sugar
- 125 ml Apple cider vinegar
- 50 ml Worcestershire sauce
- 10 grams Garlic powder
- 5 grams Paprika (optional, for extra flavor)
Directions
Step 1
Prepare the venison by trimming off any visible fat and cutting the meat into thick strips about 1-2 cm in width and 15-20 cm in length.
Step 2
Place the venison strips in a shallow dish. Pour the apple cider vinegar and Worcestershire sauce over the strips, ensuring they are evenly coated. Let the strips marinate for 30 minutes, turning them halfway through.
Step 3
While the meat is marinating, toast the coriander seeds in a dry pan over medium heat until aromatic. Use a mortar and pestle or spice grinder to roughly crush the coriander seeds along with the black peppercorns.
Step 4
In a separate bowl, mix the sea salt, crushed coriander seeds, black pepper, brown sugar, garlic powder, and optional paprika to create the seasoning mix.
Step 5
After marinating, remove the venison strips from the liquid and pat them dry with paper towels. Coat the strips thoroughly with the seasoning mix, ensuring the spices adhere well on all sides.
Step 6
Place the seasoned venison strips on a tray or rack and leave them in a cool area (covered) or in the refrigerator for 8-12 hours for the salt and spices to penetrate deeply.
Step 7
When ready to dry the biltong, preheat your biltong box or dehydrator to 25-30°C (77-86°F). If using an oven, ensure it’s on the lowest temperature with good airflow or use an oven with a dehydrator function.
Step 8
Hang the venison strips in the biltong box, dehydrator, or oven using hooks or lay them flat on drying racks. Ensure sufficient space between each strip for air circulation.
Step 9
Dry the venison at the set temperature for 24-48 hours, depending on the desired texture. For softer biltong, dry for about 24-30 hours; for a firmer texture, dry closer to the 48-hour mark.
Step 10
Once dried to your liking, remove the biltong from the drying area. Slice into thin pieces or leave whole for storage.
Step 11
Store the biltong in an airtight container in a cool, dry place or refrigerate for longer freshness.
Nutrition Facts
| Serving size | 1288.1 grams (1288.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1838 |
| Total Fat 36.10g | 46% |
| Saturated Fat 12.20g | 61% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 1120mg | 373% |
| Sodium 20703mg | 900% |
| Total Carbohydrate 54.90g | 20% |
| Dietary Fiber 13.80g | 49% |
| Total Sugars 26.00g | |
| Protein 305.20g | 610% |
| Vitamin D 0IU | 0% |
| Calcium 382mg | 29% |
| Iron 42mg | 235% |
| Potassium 4297mg | 91% |
Source of Calories