What is the difference between biltong and jerky?Updated 4 days ago

They might look similar, but biltong and jerky are made very differently.

Jerky is typically dried at high temperatures for a short period of time (e.g. 16 hours at 85°C), which essentially cooks the meat. This makes it tougher and chewier, and most commercial jerkies are coated in sugars and artificial preservatives to enhance the flavour.

Biltong is air dried at low temperatures over a longer period of time (we dry ours for a full week at room temperature). This slow process preserves the natural moisture and tenderness of the meat, resulting in a softer, juicier and more flavourful snack. Our biltong uses only vinegar, salt and natural spices, nothing artificial.

In short, biltong beats jerky every day of the week. 😉