Biltong vs Jerky

So lets break it down biltong vs jerky what’s the difference? Well jerky and biltong share a lot of similar qualities. They are both dry snacks, made of meat and are both a fantastic addition to any platter or hiking trip.

The key difference between biltong and jerky lies in the seasoning and preparation process.

Biltong is marinated in vinegar and a distinctive blend of biltong spices, then manually coated with salt before being air-dried. In contrast, jerky is typically marinated in sugary sauces and dried using heat, resembling a cooking process rather than air-drying.

It’s kind of like the story of the tortoise and the hare. Both get to the same destination it’s just jerky gets their a lot quicker by being cooked as apposed to being air dried.

The different cooking methods of both products

The cooking methods for biltong and jerky differ significantly, resulting in a variety of different tastes and textures.

Jerky is cooked at low heat for several hours, thoroughly dehydrating and cooking the meat.

Biltong, on the other hand, undergoes a natural, no-heat drying process.

After preservation, the meat is hung to air-dry for 7-10 days at a ambient temperature of 20-25 degrees Celsius. This often results in a more tender and flavorful product. This process typically takes place in a biltong box.

What does a biltong box look like?

A biltong box can be anything really as long as it allows you to provide a controlled environment that allows for the control of air flow and temperature.

Our setup at home is one of those old fridges you know the ones that were banned because they cant be opened from the inside.

Well it turns out they are perfect for smoking and drying meat. The freezer drawer also acts like a nifty drawer for wood chips.

You really can make them out of anything although buying one online is just as easy and the ones online are certainly a lot more compact which is handy if you’re not making biltong all the time.

Image sourced from Biltong Banter Box

How does the process effect the flavour?

As the biltong steaks are marinated in a pool of vinegar and spices the end product has a more zesty flavour when compared to jerky.

Jerky has a more smoky, sweet and a hint of gaminess to it resembling other slow cooked meats.

At the end of the day both meats taste absolutely delicious and have a place on any snack platter or hiking trip.

To do a true comparison lets breakdown a recipe for each to highlight the difference in the process and the flavours.

A delicious biltong recipe

At the Food Lovers Marketplace we have scoured the web to track down a biltong recipe that you can piece together with a few ingredients that you have stashed in your cupboard. Follow the link below to check out our simple and authentic recipe for making biltong.

The Food Lovers Marketplace Authentic Biltong Recipe

A alternative recipe is from The Greedy Ferret uses a fusion of coriander, black pepper, brown sugar and bicarb soda to speed up the drying process.

The curing spice mix includes the following ingredients:

• 5 Tbsp of malt or cider vinegar
• 2.5 Tbsp of coarse salt (2% of the meat weight)
• 2 tsp of ground black pepper
• 2 Tbsp of coriander seed
• 1.5 Tbsp of brown sugar (optional to help with the drying process)

Key step by step instructions for making biltong

1. Toast the coriander seeds in a dry pan until aromatic, then grind them using a pestle and mortar or a spice grinder. Aim for a mostly powdered consistency, leaving a few bits of seed shells intact.
2. With a sharp knife, slice the meat into 1-inch (2.5 cm) thick strips, ensuring you cut along the grain. Place the sliced meat in a non-metallic container.
3. Mix all the spices together and evenly sprinkle them over the meat. Pour the vinegar over the meat, then thoroughly rub the mixture in with your hands, ensuring even coverage while turning the meat.
4. Cover the container and allow the meat to cure in the fridge for 24 hours. Occasionally turn the meat and rub the mixture through to enhance flavor absorption.
5. After curing, remove the meat from the container and gently pat it dry with kitchen towels, being careful not to wipe off too much of the spice coating.
6. Attach a hook to the thickest end of each strip. Plastic-covered paper clips can serve as an inexpensive alternative. Hang the meat in a biltong box or a well-ventilated space with a fan providing gentle airflow. Avoid pointing the fan directly at the meat to prevent case hardening. Ensure the pieces do not touch and place newspaper underneath to catch any drips.
7. Drying times will depend on factors such as humidity, airflow, and temperature. Every couple of days, check the meat’s progress by gently pressing the sides with clean fingers. If it still has some give, the inside is not yet fully dried.
8. Once dried to your preference, slice the biltong thinly with a sharp knife and enjoy some of the best meat you’ll ever taste.

A fantastic jerky recipe guaranteed to tantalise your taste buds

Now lets track down a delicious jerky recipe. While scouring the web I stumbled across a recipe by Once Upon a Chef.

Now don’t get me wrong I was tempted to track down a recipe that immerses the jerky in a deliciously sticky sweet chilli sauce after basking in one of the pitmasters spice rubs but I decided to go with something simple.

A recipe where pretty much anyone will have these ingredients kicking around in their cupboard.

The recipe uses the following ingredients:

• 1 Cup of brown sugar
• 1 Cup of soy sauce
• 3 Tbsp of Worcestershire sauce
• 1 Tbsp of smoked paprika
• 1 Tsp of unseasoned meat tenderiser
• 1 Tsp of ground black pepper
• 1 Tsp of red pepper flakes
• 1 Tsp of onion powder
• 1/2 Tsp of garlic powder

Key step by step guide to making jerky

1. Slice the meat with the grain into pieces between ⅛ and ¼ inch thick. If the roast is too thick to cut easily, halve it horizontally before slicing.
2. Prepare the marinade by combining brown sugar, soy sauce, Worcestershire sauce, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder in a medium bowl. Whisk until the ingredients are well mixed and the sugar has dissolved.
3. Add the sliced meat to the marinade, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap or transfer the meat to a large ziplock bag. Store in the fridge for at least 12 hours or overnight, occasionally tossing the meat or flipping the bag to promote even distribution.
4. Line two baking sheets with aluminum foil for easy cleanup, then place a wire rack over each pan. Preheat the oven to 175°F and position two oven racks in the center of the oven.
5. Arrange the marinated meat strips in a single layer on the wire racks. Bake for 3 to 4 hours, rotating the pans from front to back and top to bottom halfway through. To check if the jerky is ready, remove a piece and allow it to cool to room temperature. It should feel dry to the touch, have a leathery appearance, and be chewy yet slightly tender.
6. Store the finished jerky in an airtight container, ziplock bag, or glass jar. Properly dried jerky can be kept at room temperature for up to one week. For longer storage, refrigerate or freeze.

A few nifty little tricks with this recipe. I you are having some trouble slicing the meat evenly just pop it in the freezer for a few hours to make it easier to cut. If you cant find a meat tenderiser check out the linked article on natural ways to tenderise meat. They weren’t kidding about pineapple and paw paw they really do eat you back which is why your tongue goes funny after eating them for a while.

Biltong vs Jerky, which one is healthier

At the end of the day the answer to this question is pretty black and white its always going to be the meat that hasn’t been smothered in a rick BBQ sauce and all sorts of other delicious sauces.

Biltong due to its more natural preservation process and a lot of is flavour deriving from spices and vinegar it is typically the healthier product.

Biltong also retains a lot more beneficial fats when compared to jerky playing a role in a healthy diet.

With this in mind I wouldn’t completely discount jerky though.

I typically reach for jerky when I’m out hiking where the extra sugar hit comes in handy so at the end of the day it really depends on your use case.

What meats are used when making biltong and jerky?

Now that we have covered two great recipes for making biltong and jerky lets explore some of the most popular meats that are used.

When it comes down to it most meats can be turned into jerky although the most popular would have to be beef and venison. Although I have seen some kangaroo jerky rising in popularity as well.

The best meat cuts for making biltong

When it comes to making biltong the best cut of meat is typically the three round cuts.

The top round (topside), eye round and bottom round (silverside). I for one am glad there is another way to cook silverside.

This may be controversial but I hated silverside and white sauce as a kid.

I would prefer a delicious biltong any day. Roasts are typically preferred as they are cut with the grain as apposed to steaks that are cut against the grain.

The best meat cuts for making jerky

For jerky you will see the usual suspects with the three round cuts being preferred.

Flank steak and skirt steak are other options that are both economical and full of flavour.

The team over at People’s Choice reviewed various cuts of meat for jerky making based on texture, flavor, availability and price and found the eye of the round to be the superior cut for making jerky.

What to consider when buying biltong and jerky

When buying jerky or biltong there are a lot of things to consider such as texture, flavour, meat type etc.

At the end of the day as a snack it has to be something that you will grab for instead of other snacks like that bag of Cheetos or Smiths chips.

With that in mind I have always put flavour first.

I have found that Peri Peri beef Biltong or a new type that I bought that comes with a salt and vinegar seasoning pack has kept me reaching for the healthier snack option more and more.

So that wraps up our article on biltong vs jerky and how they compare.

At the end of the day both are great options and which one you buy will largely come down to your own personal preference on flavour, texture and nutritional content.

If you are wondering exactly how long you can store biltong make sure you check out our article on how to store biltong to ensure that you are preserving its flavour and texture for as long as possible.