What’s the difference between biltong and beef jerky?

Biltong is an air dried meat snack from South Africa that uses vinegar, salt and spices to cure and tenderise it. Beef jerky, which comes from Native American customs, is dehydrated or oven-cooked, normally smoked and sweetened with ingredients like sugar and honey to make it chewier and sweet-savory.

Where does biltong come from?

Biltong originates from South Africa and was developed by early Dutch settlers to preserve meat for long treks across the country when refrigeration was not available. The name comes from the Dutch words “bil” (rump) and “tong” (strip).

How is beef jerky prepared?

Beef jerky can be traditionally marinated in soy or Worcestershire sauce using added sugars, dehydrated or cooked at higher temperatures than biltong for 6-8 hours. In some cases the flavour of beef jerky can be increased through smoking or liquid smoke.

Which is healthier: biltong or beef jerky?

Biltong is healthier because it has fewer carbohydrates and sugars and uses a slower drying process, which allows the biltong to retain more nutrients (iron, zinc, magnesium and vitamin B-12). Jerky might have added sugars, and contain fewer nutrients, due to quicker and hotter drying. It can also lose core nutrients from the higher cooking and drying temperature.

Am I able to eat biltong if I’m on a low-carb, keto or carnivore diet?

Yes, biltong is a good snack for low-carb or keto diets because it is low in sugars and carbohydrates.

Is it right to name biltong “jerky”?

No, as biltong uses different prep techniques, flavours, and textures than jerky does. Referring to biltong as “jerky” is incorrect and South Africans will be quick to correct you. It is a crime in South Africa to call it jerky (not really but many South Africans think it should be).

What spices are often used in making traditional Biltong?

Biltong is made using salt, coriander, pepper, and cloves, all of which increases its savouriness and gives it its unique flavour characteristics.

How long does biltong dry compared to jerky?

Biltong is typically air-dried for 5-7 days in a dry and temperate conditions while beef jerky is dehydrated or cooked for 6-8 hours at high temperatures than biltong temperatures, usually up to 70 degrees Celsius or higher.

Which dried meat snack has a chewier texture?

Beef jerky tends to be chewier, because it dries faster and often undergoes a smoking process, while biltong is more tender due to the slower drying process and curing time.

What's the Difference Between Biltong and Jerky?

When it comes to dried meat snacks, two names frequently pop up: biltong and beef jerky. Both are beloved snacks around the world, but many people don’t know the difference between biltong and jerky. While they may appear similar at first glance, these two treats have unique preparation methods, flavours, and textures.

Biltong vs Jerky: Origin and History

The first key difference between biltong and jerky lies in their origins. Biltong originates from South Africa and was traditionally made by early Dutch settlers as a way to preserve meat. The word “biltong” itself comes from the Dutch words “bil” (rump) and “tong” (strip).

Beef jerky, on the other hand, traces its roots to Native American tribes and early settlers in the Americas. They dried meat over fire to preserve it, using the method to sustain themselves on long journeys.

Preparation: The Major Distinction Between Biltong and Beef Jerky

Biltong is air-dried and almost ‘cured’. The meat is typically hung in a cool, dry area for up to a week. This slower drying process helps retain more of the meat’s natural flavor, moisture and nutrients.

Jerky on the other hand is usually dehydrated or cooked in a low-temperature oven for anywhere between 6-8 hours. Some recipes even involve smoking the meat or adding liquid smoke. This faster drying process gives jerky its characteristic chewy texture.

The difference between biltong and jerky becomes even more evident when you look at their seasonings.

Biltong is marinated in a mixture of vinegar, salt, and spices like coriander, pepper, and cloves. The vinegar not only adds a distinctive tang but also acts as a preservative. Traditional biltong flavors are savory, with minimal added sugar.

Beef jerky, however, is typically marinated in soy sauce or Worcestershire sauce, often with the addition of lot’s of sugar, honey, or maple syrup. This gives jerky its signature sweet-and-savory taste.

Nutritional Value: Which is Healthier?

Both biltong and jerky can be excellent sources of protein, but their nutritional content varies slightly based on the preparation method.

Biltong generally contains fewer carbohydrates and sugars. This makes it a great option for those on low-carb or keto diets. The slower drying process of biltong also helps it retain nutrients such as iron, zinc, magnesium and vitamin B-12.

Beef jerky, while still high in protein, can sometimes contain added sugars, especially if it’s flavored with ingredients like honey or brown sugar. This can make jerky slightly higher in calories and carbs. The higher cooking temperature and shorter drying time also causes jerky to lose some of its nutrients.

Which is better? Biltong vs Jerky?

We’re a bit biased on this one. So unashamedly we say biltong. There are some decent jerkies out there but really nothing else compares to the natural beef flavour, texture, and nutritional value that biltong provides versus jerky.

Word of caution: Do not tell a South African that biltong is like jerky or call biltong jerky. South Africans are passionate about biltong that they will be go crazy if do this… Although, if you want have fun and want to stir-up your Saffa friends, say it, sit back and enjoy the show.

Biltong - it’s not jerky. It’s better!

Questions We Get Asked When It Comes to Biltong and Jerky

Biltong is an air dried meat snack from South Africa that uses vinegar, salt and spices to cure and tenderise it.
Beef jerky, which comes from Native American customs, is dehydrated or oven-cooked, normally smoked and sweetened with ingredients like sugar and honey to make it chewier and sweet-savory
Biltong originates from South Africa and was developed by early Dutch settlers to preserve meat for long treks across the country when refrigeration was not available. The name comes from the Dutch words “bil” (rump) and “tong” (strip).
Beef jerky can be traditionally marinated in soy or Worcestershire sauce using added sugars, dehydrated or cooked at higher temperatures than biltong for 6-8 hours. In some cases the flavour of beef jerky can be increased through smoking or liquid smoke.
Biltong is healthier because it has fewer carbohydrates and sugars and uses a slower drying process, which allows the biltong to retain more nutrients (iron, zinc, magnesium and vitamin B-12).
Jerky might have added sugars, and contain fewer nutrients, due to quicker and hotter drying. It can also lose core nutrients from the higher cooking and drying temperature.
Yes, biltong is a good snack for low-carb or keto diets because it is low in sugars and carbohydrates.
No, as biltong uses different prep techniques, flavours, and textures than jerky does. Referring to biltong as “jerky” is incorrect and South Africans will be quick to correct you. It is a crime in South Africa to call it jerky (not really but many South Africans think it should be).
Biltong is made using salt, coriander, pepper, and cloves, all of which increases its savouriness and gives it its unique flavour characteristics.
Biltong is typically air-dried for 5-7 days in a dry and temperate conditions while beef jerky is dehydrated or cooked for 6-8 hours at high temperatures than biltong temperatures, usually up to 70 degrees Celsius or higher.
Beef jerky tends to be chewier, because it dries faster and often undergoes a smoking process, while biltong is more tender due to the slower drying process and curing time.

Warren Foy24 September 2024