Biltong-inspired venison strips

Biltong is a salted and spiced dried meat product that originated in South Africa. This easy homemade take uses venison and can be enjoyed as a snack or served as part of a cheese or antipasti platter.

Serves: Varies
Duration: At least 24 hours marinating, plus approximately 6–12 hours drying

Ingredients

• 2 whole venison backstraps or 4 fillets, cut into strips across the grain
• 2 teaspoons Liquid Smoke
• 2 teaspoons soy sauce
• ½ teaspoon Worcestershire sauce
• 2 teaspoons dried minced onion
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon ground rosemary
• 1 teaspoon ground parsley
• 1 teaspoon garlic powder
• ½ teaspoon sugar
• 2 cups water
• 1 packet toothpicks.

Method

1. Mix the venison with all the remaining ingredients, except the toothpicks, in a bowl, ensuring the meat is well coated. Cover, refrigerate and allow to marinate for at least 24 hours, turning and mixing the venison occasionally.
2. Remove the meat and pat dry. Place one oven rack at its highest position and another at its lowest. Skewer the plump end of each strip with a toothpick and hang vertically from the top rack. Ensure the strips do not touch each other or the bottom of the oven. Place a drip tray on the bottom rack to catch any juices.
3. Heat the venison in an oven preheated to 160C until it reaches an internal temperature of 71C, checking with a meat thermometer. Reduce the oven temperature to around 60–65C and leave the door slightly open to allow moisture to escape. Keep the oven on throughout drying, allowing approximately 6–12 hours, or until the strips are thoroughly dry and crack but do not break when bent.
4. Allow the finished venison strips to cool before storing in an airtight container in the refrigerator. Freeze for longer storage.