Beef Jerky vs Biltong: Understanding the Key Differences Between These Popular Dried Meats

Beef jerky and biltong are two of the most popular dried and cured meat snacks globally While they share some similarities, there are several important differences between beef jerky and biltong in terms of ingredients, production method, taste, texture, and more.

In this comprehensive guide we’ll explore everything you need to know about beef jerky versus biltong so you can determine which one is your favorite.

A Brief History of Beef Jerky and Biltong

To understand what sets these meat snacks apart, it helps to first look at their origins.

Beef jerky has an extensive history dating back hundreds of years. Indigenous tribes in South America were known to preserve meat by drying it into jerky. Its popularity spread in America by the 1500s. Today, jerky remains a convenient, protein-packed snack.

Biltong originated in South Africa among Dutch settlers. The word comes from the Dutch “bil” meaning rump or butt, and “tong” meaning strip. It was a practical way to preserve meat for long journeys. Biltong grew into a staple snack and is now enjoyed worldwide.

Ingredients Used in Beef Jerky vs Biltong

The ingredients used to make beef jerky and biltong showcase some of the core differences between the two.

Beef jerky starts with lean cuts of beef that are trimmed of fat, which can cause spoilage. The meat is sliced very thin, then marinated in a blend of seasonings like salt, spices, and often brown sugar or honey.

Biltong uses thicker slices of beef. The meat is seasoned with a dry mixture of salt, spices, and sometimes sugar. Additionally, vinegar is added to the marinade as a preservative and flavoring.

So while both use beef and spices, biltong incorporates vinegar while beef jerky adds sweeteners. This impacts the final flavor profile.

Preparation and Drying Process

The preparation process for beef jerky vs biltong also differs significantly.

Beef jerky is slowly dried at low heat in a dehydrator or smoker for 6-12 hours. The controlled heat drying and thin meat allow it to dry completely.

Biltong is air-dried without heat. It hangs to dry for days or weeks in a climate-controlled environment. The thicker meat and lack of heat keep biltong moister than jerky.

So jerky uses external heat to speed up drying, while biltong relies on air circulation and time to dry the meat.

Appearance and Texture

The drying processes lead to clear visual and textural differences between the two.

Beef jerky has a very dry, stiff texture. The thin strips are brittle and tear easily. Jerky is typically a very dark red or brown color.

Biltong has more moisture so it’s softer and requires more chewing. Thicker and uneven pieces bend rather than crack. The vinegar helps retain a bright red color.

Jerky’s heat drying creates a dry, papery consistency while biltong’s air-drying makes it suppler and thicker.

Flavor Differences Between Beef Jerky and Biltong

Now onto one of the most noticeable contrasts between the two – the flavor!

Beef jerky has a smoky, savory taste from the spices and seasonings in the marinade. Sweet flavors come through depending on the recipe. Any type of jerky can be customized with different spices.

Biltong has a dominant tangy flavor from the vinegar marinade. Spices add complexity, but the vinegar provides a sour kick that jerky lacks. The texture also affects the taste and chew.

Jerky tends to deliver bolder, smokier spice flavors, while biltong’s tanginess comes through most prominently.

Nutritional Profile

Both jerky and biltong offer protein in a convenient form, but there are some small nutritional differences.

• Protein: Beef jerky contains 9-15g protein per ounce on average; biltong has around 7-10g. Jerky has a slight advantage.

• Fat and calories: Jerky made from lean beef is lower in fat and calories than biltong.

• Preservatives: Biltong uses vinegar as a natural preservative. Jerky may have added chemical preservatives.

• Sodium: Jerky and biltong both contain high amounts of sodium from salt. Check labels if limiting salt intake.

While high in protein, both can be high in sodium. Jerky offers a little more protein than biltong.

Storage and Shelf Life

The shelf life of beef jerky vs biltong depends on the curing and drying process.

• Beef jerky lasts 1-2 months sealed at room temperature due to very low moisture. Refrigeration can extend shelf life up to a year.

• Biltong lasts around 2-3 weeks sealed at room temperature since some moisture remains. Refrigeration extends shelf life up to 2 months.

Jerky’s extra drying gives it a longer unrefrigerated shelf life compared to biltong.

Pricing Differences

There’s often a noticeable price difference when comparing beef jerky vs biltong.

• Beef jerky is widely available and mass-produced, making it very affordable. Many major brands sell jerky for $1-3 per ounce.

• Biltong is rarer and made in smaller batches. It’s viewed as a premium, artisanal product that costs $5-9+ per ounce.

Biltong’s niche status makes it a pricier meat snack than everyday jerky. However, gourmet jerky can also command higher prices.

Choosing Between Beef Jerky vs Biltong

When it comes down to picking a favorite between beef jerky vs biltong, there are a few key factors to consider:

Taste – Choose biltong for tangy, vinegar notes or jerky for smoky spice flavors.

Texture – Biltong is moist and chewy while jerky is dry and brittle.

Ingredients – Jerky has fewer ingredients while biltong uses vinegar for curing.

Availability – Jerky is far more widely available, especially locally.

Price – Jerky is the budget-friendly choice, with biltong at a premium cost.

Dietary needs – Jerky can better accommodate low-carb, keto, or other diets.

Ultimately, personal preference reigns supreme. Try each type fresh to decide if you savor jerky’s smoky taste or biltong’s vinegar kick. Consider your dietary needs as well.

Both offer mouthwatering flavors and nutrition in a protein-packed meat snack perfect for enjoying anytime, anywhere.

Frequency of Entities:
Beef Jerky: 34
Biltong: 34