Biltong vs Jerky

Biltong vs Jerky- The great debate

Ok. Ok. A lot of people get confused between the two, because both products carry very similar characteristics. 

Both are essentially made from beef. Jerky’s origins lay in America, and Biltong’s roots lie in South Africa. 

Both were created with the purpose of preserving meat, so that it could be taken on long journeys, nourishing the traveler, and not spoiling. 

How are they cured? 

The technique in the drying process is really very different. Both are marinated in their preservative sauces and spices, but that’s where their similarities end. 

Jerky- is heat dried, and once marinated, goes straight into the ovens to dehydrate, at about 70•C. This means jerky has a faster production time!

Biltong- is also marinated in vinegar and simple spices, but the secret to succulent biltong, is letting it marinate for 24 hours before placing it in the dryers. It’s then air dried, so the process is slower, and the meat takes between 4-7 days to dry. The optimum temperature should be about 25•C, with a consistent flow of air, drying the product. 

The difference?

The main difference between these 2 methods is that jerky tends to be dryer, and it has a harder, chewier texture. Biltong, on the other hand, has a more juicy, softer & succulent texture! 

Although both products are a great source of protein, biltong, in OUR opinion, is healthier. Jerky tends to be marinated in very sugary sauces. Biltong contains very little, to no sugar, which we all know is better for you!! 

So there you go, both are very popular, but we vote for biltong every single time!