What's the Difference Between Biltong and Jerky?

Sure, here is a blog post about the difference between Biltong and Jerky.

What's the Difference Between Biltong and Jerky? A Deep Dive into Dried Meat Delights

When it comes to dried meat snacks, two names often pop up: Biltong and Jerky. While both offer a satisfying, protein-packed chew, they are far from interchangeable. For the uninitiated, they might seem like the same thing, but delve a little deeper, and you'll discover a fascinating world of distinct preparation methods, flavour profiles, and cultural origins. If you're looking to satisfy your carnivorous cravings or simply curious about these dried meat delicacies, understanding their differences is key.

Origin Stories: Where Did They Come From?

Let's start with their roots. Jerky boasts a truly global and ancient history. Indigenous peoples across various continents, from Native Americans to Egyptians, have long used methods of drying meat to preserve it for long journeys or times of scarcity. The term "jerky" itself is believed to derive from the Quechua word "ch'arki," meaning "dried, salted meat," a technique brought to prominence by the Inca Empire. Its widespread adoption across North America, particularly during the pioneering days, solidified its status as a quintessential American snack.

Biltong, on the other hand, has a more specific and relatively recent origin story, deeply intertwined with South African history. Its creation is attributed to the Voortrekkers, Dutch settlers who ventured into the interior of Southern Africa in the 19th century. Faced with the need to preserve meat during their long migrations, they adapted Dutch and indigenous curing techniques, utilizing the dry, hot African climate to their advantage. The word "biltong" comes from the Dutch "bil" (buttock) and "tong" (strip or tongue), referring to the cuts of meat traditionally used.

The Preparation Process: Where the Magic Happens

This is where the most significant differences between Biltong and Jerky lie.

Jerky: Marinated, Smoked, and Dehydrated

The typical Jerky production process involves:

Thin Slices: Meat (most commonly beef, but also turkey, venison, etc.) is cut into thin strips, usually with the grain. This ensures a quicker and more even drying process.
Marinade Power: The strips are generously marinated, often for several hours or overnight. Marinades vary wildly but commonly include soy sauce, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and various spices to impart flavour. Sweeteners like brown sugar or honey are also frequently added.
Heat Drying: After marinating, the meat is typically dried using low heat. This can be done in a dehydrator, an oven set to a very low temperature, or even a commercial smoker. The aim is to remove moisture slowly until the meat is pliable but firm.
Smoking (Optional but Common): Many jerky varieties incorporate a smoking step, either during or after dehydration, to add a distinct smoky flavour.
Texture: The final product is generally dry, somewhat stiff, and can range from slightly pliable to quite brittle, depending on the moisture content.

Biltong: Vinegar-Cured and Air-Dried

Biltong's preparation is a different beast altogether:

Thicker Cuts: Unlike jerky, Biltong is traditionally made from much thicker cuts of meat, often whole muscles or thick strips, typically cut along the grain. This thickness contributes to its unique texture.
Vinegar Soak: A crucial step in Biltong production is the initial soak in vinegar (often malt or spirit vinegar). This not only adds flavour but also helps tenderize the meat and acts as a preservative.
Spice Rub: After the vinegar soak, the meat is coated in a simple yet potent spice rub. The traditional spices are coarse salt, black pepper, and toasted, ground coriander seeds. Other spices like paprika, chilli flakes, and brown sugar can be added for variation, but the core three are paramount.
Air Drying: This is the defining characteristic of Biltong. The seasoned meat is hung to air dry in a well-ventilated area, often using fans or specialized biltong boxes to control humidity and airflow. Crucially, no external heat is applied. The drying process relies entirely on ambient air.
Texture: Due to the thicker cuts and air-drying method, Biltong has a much softer, chewier texture than most jerky. It can range from "wet" (still quite moist in the center) to "dry" (firm throughout) depending on preference and drying time. The fat, which is often left on Biltong, also contributes to its succulence.

Flavour and Texture: A World of Difference

The distinct preparation methods result in vastly different sensory experiences:

Jerky: Often boasts a stronger, more intense flavour, heavily influenced by the marinade. It can be sweet, savoury, spicy, or smoky. Its texture is generally tougher and requires more chewing effort, making it a classic trail snack designed for portability and long shelf life.
Biltong: Tends to have a more nuanced, earthy, and savoury flavour profile, dominated by the tang of vinegar and the aromatic notes of coriander. Its texture is remarkably tender and almost melts in your mouth, particularly the "wet" varieties. The presence of fat often enhances its richness and juiciness.

Versatility and Usage

Both snacks are incredibly versatile:

Jerky: A go-to snack for hikers, campers, and anyone needing a quick protein boost on the go. It's also popular in lunchboxes and as a road trip staple.
Biltong: While also a fantastic snack, Biltong is often enjoyed in more refined settings. It's a popular accompaniment to drinks, a common ingredient in salads, stews, or even a topping for pizzas in South Africa. The softer texture makes it more palatable for everyday snacking.

The Verdict: Which is Better? (Well its got to be Biltong)

There's no definitive "better" when it comes to Biltong and Jerky; it all boils down to personal preference.

If you prefer a drier, tougher chew with bold, marinated flavours and a smoky kick, Jerky is likely your champion.
If you crave a tender, succulent bite with a unique vinegary tang and aromatic spices, then Biltong will undoubtedly win your heart.

Ultimately, both Biltong and Jerky stand as testaments to human ingenuity in food preservation, offering delicious and convenient ways to enjoy dried meat. The best way to understand their differences is to try them both and embark on your own dried meat adventure!

Ryan Walker