Biltong and beef jerky are often confused as the same thing, and while they are both types of dried meats, they originate from different cultures and have very distinct preparation methods, flavours, and textures. We explore the key differences between biltong and beef jerky:
Origin
- Biltong originated in Southern Africa. Its development is closely tied to the needs of early settlers and indigenous tribes who utilised drying and salting meat to preserve it in the hot climate.
- Beef jerky, on the other hand, has its roots primarily in North America. The word jerky itself comes from the Quechua word ch'arki which means dried, salted meat. Native Americans had been making jerky from game meat for centuries before European contact, drying and salting meat to preserve it
Ingredients
- Biltong can be made from various types of meat, including beef and game meats. It is marinated in a mixture of vinegar, salt, sugar, coriander, and other spices.
- Beef Jerky is primarily made from beef, marinated in a blend of soy sauce, salt, sugar, and a variety of seasonings and smokey flavours.
The Curing Process
- After marinating, biltong meat is hung to air-dry for several days under controlled conditions. This process contributes to biltong's unique flavour and texture.
- The marinated meat of beef jerky is usually dried in a dehydrator or smoked in a smoker at a low temperature for a shorter period than biltong.
Texture
- Biltong is generally thicker and can range from soft and chewy to quite hard, depending on the drying time. It is also often sliced after the drying process, allowing for variable thickness.
- Beef Jerky tends to be uniformly thin and has a more consistently dry and tough texture across different brands and recipes.
Flavour
- The use of vinegar and spices like coriander creates a distinctive tangy and savoury flavour profile in biltong. The seasoning penetrates deeply due to the longer marination time.
- Often smoky and sweet or salty depending on the marinade, beef jerky flavours can be quite bold and varied, with many commercial varieties available offering a range of flavourings from teriyaki to spicy and beyond.
Fat Content
- Biltong generally has a higher fat content, which can add to its flavour and texture, but less fatty meat can also be used depending on preference.
- With beef jerky, most of the fat is trimmed off to avoid spoilage and to achieve a leaner product.
The best way to differentiate between biltong and jerky is in the taste!
Biltong offers a more robust beef flavour than jerky, largely due to the methods and ingredients used in its preparation. It tends to highlight the natural flavour and quality of the meat which is not disguised by sweet or artificial flavours.
The nutritional benefits of biltong over beef jerky are evident. Biltong contains no sugar or carbohydrates and nearly half the sodium, making it a superior choice.
To shop for high-quality Australian biltong, we have got you covered. Buy the best Wagyu biltong here.