Biltong and beef jerky are both dried meat snacks, but they are made very differently. Understanding these differences explains why the two have such distinct textures and flavours.
Curing method
Biltong is typically cured with vinegar and salt before drying, which lowers the pH and helps preserve the meat. Jerky is usually marinated, often in a sweet or salty sauce, and relies more heavily on the drying process itself for preservation.
Cooking vs air-drying
The biggest difference is heat. Jerky is generally dried using low heat or smoke, effectively cooking it slowly. Traditional biltong is air-dried at cool to moderate temperatures over several days and is not smoked or cooked, which gives it a different texture.
Cut and thickness
Biltong is often cut into thicker pieces or dried as whole strips and then sliced, so you can find both moist and dry pieces. Jerky is usually cut thin before drying, producing a uniformly tough, chewy result.
Spices and flavour
Biltong is traditionally seasoned with coriander, black pepper and salt, giving a savoury taste. Jerky flavours tend to be sweeter or smokier, often including sugar, soy or teriyaki-style marinades.
Texture
Because of these differences, biltong tends to be more tender and can range from moist to dry, while jerky is typically firmer and chewier throughout.
