How to Make Deer (Venison) Biltong!

venison

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef is more accessible and pork is often cheaper.

coarse salt

💰Cheaper: table salt

Table salt is more common and less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a different flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is less expensive and widely available.

Remove the hind leg from the venison carcass.

Break down the hind leg into different muscle structures.

Trim off exterior fat from the venison.

Cut the venison into strips about 1 inch thick, cutting with the grain.

Weigh the venison to ensure it is about 5 pounds.

Prepare a spice mixture using 50% Bill Tong Depot base spice and 50% bold seasoning, weighing out half an ounce per pound of venison.

Add a half cup of red wine vinegar to the bottom of the container.

Layer the venison strips in the container with a bed of vinegar and a bed of spice.

Marinate the venison in the fridge for about 12 hours, flipping once or twice during the marinating stage.

After marinating, place the venison in a drying cabinet for air drying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary