Jerky vs. Biltong. Although Biltong would always be the winner in the eyes of a South African and all over the Commonwealth (Australia, Great Britain, New Zealand, India etc.) and most recently becoming a prefered favoutate for Americans across the globe. We thought it would be useful to keep eveyone well informed! Jerky and Biltong are different, but what is the difference? Biltong and Jerky are similar in that they are both dried meats, the taste and the production process is different. Biltong originates from South Africa (of course), whereas Jerky originates from North and South America. In terms of texture, there is a vast difference! Biltong is, in its basic form, a dried steak, which is then cut to eat. This means you can have it wet or ‘rare’, medium, or hard ‘well done’ biltong. It's always made with only the best top quality beef. Therefore Biltong is your A grade of dried meat. However, as jerky is cut then dehydrated anywhere from 3-8 hours, it makes for an overall drier product. It’s also usually Jerky can be made from either whole meat or minced meat and any type of meat, generally not your highest quality beef as it's easy to hide with all the spicing and dehydrating heating process. Biltong is traditionally marinated in vinegar and the healthiest spices (with no sugar nor msg and flavourants) to add the healthiest extra flavour to the meat. While jerky often has a dry and smoky taste. This is the key difference, Biltong is hung and air dried over 3 days, while jerky is cooked on a rack in a dehydrator or specific oven over a few hours. The word “jerky” has grown to include a wide variety of dehydrated foods. You can now find companies marketing mushroom jerky, cactus jerky, clam jerky, soy jerky, coconut jerky and bacon jerky. Biltong, however, remains limited to red meats, based on its ageing process and limited ingredients. The most popular being beef biltong, venison biltong and ostrich biltong. Head over to our shop page for and try it out for yourself!