The Difference between Beef Jerky and Biltong

Biltong and Beef Jerky appear similar in that they are both cured meat, but there are key differences between the two. Biltong is commercially the ‘new kid on the block’ although it’s been made in Southern Africa for hundreds of years. Beef Jerky originates from North America whereas Biltong comes from South Africa. We make ours in Australia from premium Australian beef!
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Nowadays, Biltong is sold all over the world as a healthy meat snack alternative to traditional carb-heavy snacks such as chips and cookies. Both Biltong and Beef Jerky are high in protein and low in fat which makes it a great snack for people following a Paleo, Ketogenic or low-carb diet. Cured beef is a great source of essential proteins and nutrients like iron, magnesium, B vitamins, and potassium. 

There are 3 key differences between the two:

Taste and Texture

In terms of taste and texture, there is a noticeable difference.
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Biltong is naturally and slowly air-dried over a period of up to a week, which results in typically a tender juicer product than Beef Jerky. The meat used for Biltong can be either lean or fatty. Depending on preference and how long it’s been drying for, the result can be soft or hard. Fatty meat provides a lot more flavour.

Jerky is generally heated or smoked in some manner, giving it a dry, lean and chewy texture. Beef Jerky can be made from either whole meat or minced meat which can affect the texture.

The texture of Biltong is commonly described as being somewhere between Beef Jerky and Italian prosciutto.  

Ingredients ​

Both meat snacks utilise a blend of spices to enhance the flavours, with Jerky normally having more complicated recipes. Jerky is made in every flavour you can imagine – hickory, garlic, smoked, sweet, onion, teriyaki, chilli, mesquite, lime, honey, bourbon ….the list goes on. Biltong on the other hand is generally savoury, although some marinades include chilli, chutney, and smokey flavours. 

The word ‘Jerky’ can include several different food types, such as beef, alligator, chicken, soy, bacon, clam, whereas Biltong is made mainly from beef but sometimes from a variety of exotic game meat such as antelope and ostrich.

Biltong also relies on vinegar as a method of preserving the meat. The meat is marinated overnight in a blend of black pepper, coriander, salt, vinegar and worchester sauce, and sometimes other spices such as chilli, garlic and onion powder. As the Biltong industry has grown so has the list of spices used in flavouring. The meat used is typically silverside or topside.

Production Process  ​

One of the biggest differences between beef jerky and biltong is how they're made. 

Biltong is made from strips of meat roughly 2cm thick, which are marinated in a brine made from vinegar and spices. Once marinated, it is naturally air dried for up to one week until cured. Due to the slow drying process, most Biltong is more tender than Beef Jerky. The longer drying process concentrates the protein as the meat dries.

Jerky can either be made from ground or thin strips of meat. If ground, the meat is pressed into flat strips. The strips are then marinated and dried on a rack in a dehydrator, smoked or slow cooked at low temperatures (up to 90°C) in an oven until dry. This often results in drier, tougher pieces of meat compared to Biltong.