What's the difference between biltong and jerky?Updated 10 days ago

They're both dried meat, but they're made very differently.

Jerky is typically dried at high temperatures for a short period (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 flavour.

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