Biltong vs Jerky

Dried meat snacks have long been popular for their savoury, convenient, and protein-rich attributes. Among these, biltong and jerky stand out as two of the most prevalent options in the world of dried meats. While both share the common goal of preserving and enhancing meat’s flavours, they each provide a distinctive culinary experience that sets them apart.

Biltong and Jerky History

The unique origins and histories of biltong and jerky have significantly influenced their flavor, texture, and preparation methods.

Biltong: Biltong originates from South Africa, with a rich history dating back to the 17th century. European settlers, particularly the Dutch, introduced the concept of drying and curing meat as a means of preservation during long journeys and hunting expeditions. Biltong is conventionally crafted from whole, marinated cuts of meat, typically beef, game, or ostrich. The meat is air-dried and seasoned with a mixture of salt, spices, and vinegar, a method that has been refined over centuries. This traditional process not only preserves the meat but also enhances its flavor, creating a product that is both savory and deeply rooted in South African heritage. To explore more about our own journey in creating biltong, you can read our history here!

Jerky: Jerky boasts a diverse cultural background, found in various societies globally, but it is often attributed to Native Americans and early American settlers, particularly in North America. Native Americans used a method called “pemmican,” where dried meat was mixed with fat and berries, which provided sustenance during long winters and migrations. Early settlers adopted and adapted these techniques, slicing meat thinly and dehydrating it using salt and various flavorings. This method of preservation became integral to their survival and daily life, leading to the jerky we know today.

Texture

The texture of biltong and jerky varies significantly due to differences in their preparation methods.

Biltong: Known for its thicker meat cuts, biltong results in a tender, slightly chewy texture. The gradual air-drying process maintains the meat’s juiciness, creating a moist center that distinguishes it from other dried meat products. This unique texture makes biltong a favorite among those who enjoy a more substantial and satisfying bite.

Jerky: In contrast, jerky is characterized by its thinly sliced meat that is dehydrated to a point where it becomes very dry and quite tough. Jerky’s texture is often described as chewy and brittle, making it a rugged, bite-sized snack. This toughness is a result of the intense dehydration process, which removes most of the meat’s moisture.

Flavor Profiles

Both biltong and jerky offer a variety of flavors but differ significantly in their seasoning and taste.

Biltong: The flavor profile of biltong is deeply influenced by its seasoning, which typically includes coriander, pepper, salt, and vinegar. These seasonings penetrate deeply into the meat during the marination process, resulting in a complex and rich taste. The use of vinegar not only enhances the flavor but also acts as a natural preservative, adding to the distinct tanginess of biltong.

Jerky: Jerky presents a wide array of flavor options, ranging from sweet and smoky to spicy and tangy. Its thinness allows for a more intense infusion of flavorings, though it generally lacks the depth found in biltong. The marinade often includes a combination of soy sauce, Worcestershire sauce, brown sugar, and various spices, which create a bold and robust taste profile. However, this method of flavoring often results in a surface-level taste rather than the deep infusion found in biltong.

Preparation and Ingredients

The methods of preparation and the ingredients used in making biltong and jerky set them apart in significant ways.

Biltong: Biltong is created from whole meat cuts that are marinated in a mixture of salt, spices, and vinegar, and then air-dried. This traditional method often avoids artificial preservatives, resulting in a product that is both natural and flavorful. Our biltong, for example, is 100% additive-free, ensuring that you enjoy a pure and authentic taste experience.

Jerky: Jerky is made by slicing meat into thin strips, marinating it in a liquid that may include additives like artificial preservatives, sugar, and sodium. The meat is then dehydrated using various methods, such as air-drying or smoking. This process, while effective in preserving the meat, often involves ingredients that can alter the natural taste and add unnecessary additives.

Conclusion

Biltong and jerky are both excellent options for dried meat snacks, each offering distinct tastes, textures, and cultural backgrounds. Biltong, with its tender, thick cuts and intricate flavors, appeals to those who appreciate a more refined snacking experience. Jerky, on the other hand, offers a variety of bold flavors and a rugged texture, making it ideal for those who enjoy a more intense and convenient snack. Whether you prefer the rich, deep flavours of biltong or the bold, robust taste of jerky, both provide a delicious and satisfying way to enjoy dried meat.

We highly recommend you give biltong a go if you haven’t tried it before – head over to our shop!

If you want to learn more about the history of biltong and jerky, watch this great short video or head over to our other blog here.