Jerky v Biltong

One of the most frequent questions I get asked at the markets and events is what is the difference between Biltong and Jerky. A fair question considering they are both dried meat products. However, the differences come in their origins and manufacturing processes.

Biltong originates from South Africa. It can utilise lean or fatty cuts of meat depending on the desired texture. Biltong requires vinegar, salt and simple spices to cure and marinate the meat before the drying process begins. Once marinated for 24 hours, biltong is hung on hooks to air dry for up to a week. It is left in thicker pieces and left to dry out slowly before slicing to the desired size. Biltong drying chambers are now available for the drying process as biltong gains popularity. In terms of texture, biltong differs depending on fat content. A lean biltong will be dry and crumbly while a rich biltong will be soft and chewy

Jerky originates for North and South America. It is made from very lean cuts of meat, mostly beef here in Australia. Jerky is marinated in spices and sauces and immediately dried out, with no curing involved. Jerky is cut very thin and cooked on a rack at a low temperature tom slowly dehydrate and cook the meat. Most makers use a commercial type of dehydrator. As jerky is very lean it gives tougher in texture, which gives it a steak like chew.

There are differences in production, taste and texture between biltong and jerky, and while they look similar, it really comes down to personal preference for choosing your snack of choice.