Soy-Free Venison Biltong

Transform your snacking game with this Soy-Free Venison Biltong, a protein-packed, preservative-free nod to South African culinary tradition. This recipe uses lean, flavorful venison, marinated in tangy apple cider vinegar and seasoned with aromatic toasted coriander, garlic powder, and a hint of brown sugar for a subtle sweetness. Perfectly tailored for those avoiding soy, this biltong requires no specialized equipment—whether you use a biltong box, dehydrator, or a simple hanging setup, the drying process preserves the meat’s natural tenderness and rich flavor. Ideal as a high-protein snack, this savory treat is perfect for outdoor adventures, post-workout fuel, or elegant charcuterie boards. Dive into the art of crafting homemade biltong and enjoy this all-natural, customizable jerky alternative like never before!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

Ingredients

• 1000 grams Venison
• 120 milliliters Apple cider vinegar
• 25 grams Salt
• 1 tablespoon Coriander seeds
• 1 teaspoon Black pepper (coarsely ground)
• 1 teaspoon Paprika (optional, for color)
• 1 teaspoon Garlic powder
• 2 teaspoons Brown sugar

Directions

Step 1

Start by cleaning your venison: remove any visible fat or sinew as it can spoil during the drying process.

Step 2

Slice the venison into strips about 1.5-2 cm thick. The length can vary, but aim for uniform thickness to help even drying.

Step 3

In a large mixing bowl, combine apple cider vinegar and salt. Add the strips of venison to the bowl, ensuring they are evenly coated with the mixture. Let the venison marinate for 1-2 hours in the refrigerator, turning occasionally.

Step 4

While the venison marinates, toast the coriander seeds in a dry pan over medium heat until aromatic, about 1-2 minutes. Crush the seeds coarsely using a mortar and pestle or spice grinder.

Step 5

In a separate bowl, mix the crushed coriander seeds, black pepper, paprika (if using), garlic powder, and brown sugar.

Step 6

After the marination period, remove the venison from the vinegar mixture and pat it dry with paper towels. Do not rinse.

Step 7

Rub the spice mixture onto each strip of venison, ensuring an even coating.

Step 8

Hang the venison strips in a well-ventilated, cool, and dry area, ideally with consistent air circulation to prevent spoilage. Use hooks, a biltong box, or a food dehydrator set to a low temperature (no higher than 40-50°C or 104-122°F). Ensure the strips do not touch each other to allow proper airflow.

Step 9

Allow the venison to dry for 3-7 days, depending on the humidity and your desired texture. Check daily for firmness and ensure no moisture or mold is present.

Step 10

Once dried to your preference, slice thinly against the grain for the best texture and serve. Store in an airtight container in a cool, dry place or in the refrigerator for extended freshness.

Nutrition Facts

Serving size	1167.1 grams (1167.1g)

Amount per serving	% Daily Value*
Calories	1765

Total Fat 54.30g	70%
Saturated Fat 26.70g	134%
Polyunsaturated Fat 3.00g
Cholesterol 880mg	293%
Sodium 13588mg	591%
Total Carbohydrate 16.40g	6%
Dietary Fiber 4.90g	18%
Total Sugars 6.60g
Protein 283.00g	566%

Vitamin D 0IU	0%
Calcium 191mg	15%
Iron 39mg	218%
Potassium 4071mg	87%

*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.

Source of Calories

Fat: 29.0%

Protein: 67.1%

Carbs: 3.9%