Nut-Free Venison Biltong
Elevate your snack game with this Nut-Free Venison Biltong, a healthy, protein-packed delight perfect for those seeking a flavorful alternative to traditional jerky. Made from tender venison steak and seasoned with a bold blend of toasted coriander seeds, black pepper, and optional paprika, this recipe highlights natural, earthy flavors that shine through every bite. Cured in a simple mixture of coarse sea salt and brown sugar, then rinsed with a tangy apple cider and malt vinegar solution, the meat is air-dried to perfection over 3–7 days for your preferred texture, from soft and tender to satisfyingly chewy. With no nuts and minimal processing, it’s an excellent snack for those with allergies or dietary restrictions. Serve this homemade venison biltong as a standalone treat, pack it for on-the-go adventures, or include it in an irresistible charcuterie spread. Perfectly seasoned and endlessly versatile, this biltong is a must-try for meat snack enthusiasts!
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Ingredients
- 1.5 kg Venison steak
- 50 g Coarse sea salt
- 25 g Brown sugar
- 15 g Coriander seeds
- 10 g Black peppercorns
- 100 ml Apple cider vinegar
- 100 ml Malt vinegar
- 10 g Paprika (optional, for mild flavor)
Directions
Step 1
Trim the venison steak to remove any silver skin, sinew, or excess fat. Slice the meat into thick strips roughly 2 cm wide and 10-12 cm long. Keep the strips consistent for even drying.
Step 2
In a small bowl, combine the coarse sea salt and brown sugar. Mix thoroughly, then rub the mixture onto each piece of venison. Place the salted meat into a large dish or bowl in layers, ensuring each layer is evenly coated.
Step 3
Let the meat cure in the refrigerator for 2 hours. This process draws out excess moisture from the meat while enhancing its flavor.
Step 4
Meanwhile, toast the coriander seeds and black peppercorns in a dry skillet over medium heat for 1-2 minutes to release their aroma. Once cooled, grind them coarsely using a mortar and pestle or spice grinder.
Step 5
In a separate bowl, mix the apple cider vinegar and malt vinegar. After 2 hours of curing, remove the meat from the dish and quickly rinse off the salt-and-sugar mixture with the vinegar blend. Brush or dip each piece of meat into the vinegar solution before patting dry with a paper towel.
Step 6
Sprinkle the toasted and ground coriander seeds, black pepper, and paprika (if using) onto the venison strips. Massage the spices evenly onto all sides of the meat.
Step 7
Hang the meat strips in a well-ventilated, cool, and dry space to air-dry (ideally between 18-22°C with low humidity). Use a biltong box, dehydrator, or a dedicated area with good airflow. Ensure the strips are spaced apart to prevent sticking.
Step 8
Allow the venison to dry for 3 to 7 days, depending on your desired texture. For a softer biltong, check after 3-4 days. For a firmer, chewier texture, let it dry closer to 7 days.
Step 9
Once dried to your liking, remove the biltong from the drying area. Use a sharp knife to slice it thinly across the grain for a tender bite or along the grain for a chewier texture.
Step 10
Store your nut-free venison biltong in an airtight container in a cool, dry place. Enjoy as a protein-rich snack or serve as part of a charcuterie board!
Nutrition Facts
| Serving size | 1810.8 grams (1810.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2470 |
| Total Fat 39.50g | 51% |
| Saturated Fat 20.20g | 101% |
| Polyunsaturated Fat 2.40g | |
| Cholesterol 1170mg | 390% |
| Sodium 24884mg | 1082% |
| Total Carbohydrate 46.20g | 17% |
| Dietary Fiber 10.90g | 39% |
| Total Sugars 25.70g | |
| Protein 453.70g | 907% |
| Vitamin D 0IU | 0% |
| Calcium 285mg | 22% |
| Iron 66mg | 365% |
| Potassium 6507mg | 138% |
Source of Calories