What is the Difference Between Jerky and Biltong?

Jerky and biltong are both dried meat snacks that are nutrient-dense and high in protein, but they have some key differences in ingredients, taste, texture, and production process. Here are the main differences between the two:

1. Ingredients: Biltong relies heavily on vinegar as a method of preservation and flavoring, while jerky is marinated in various spices and flavorings before being cooked with heat. Biltong is also made from a variety of cuts, some of which can contain more than 50% fat volume, whereas jerky is typically made from lean cuts.
2. Taste: Jerky has a smoky, savory taste with slight hints of sweetness and gaminess. Biltong, on the other hand, has a more savory and vinegary flavor profile, sometimes with a saltier taste that can overpower the natural flavor of the meat.
3. Texture: Biltong is softer, saltier, and thinner than jerky, which tends to be drier, smokier, and chewier. This difference in texture is due to the absence of heat in the biltong production process, while jerky is cooked in a dehydrator for 6 to 12 hours.
4. Production Process: Biltong is cured in vinegar and air-dried for up to a week, while jerky is sliced, marinated with spices and flavorings, and then cooked with heat. This difference in the production process results in biltong having a greater variety of textures than jerky.

Ultimately, the choice between jerky and biltong comes down to personal preference, as both offer unique flavors and textures that cater to specific tastes.

Comparative Table: Jerky vs Biltong

Here is a table comparing the differences between jerky and biltong:

Both jerky and biltong are nutrient-dense, low in calories, high in protein, and high in sodium. However, biltong is generally healthier due to its lack of added sugar and lower sodium content compared to some jerky brands.