Biltong and jerky are two of the world’s most popular dried meat snacks. Although they may appear to be alike at first, they actually differ greatly in their origin, preparation, taste, and nutrition. Knowing their differences will enable consumers to make a smart decision in choosing between them based on their personal taste and dietary requirements. In this article, we will contrast jerky and biltong in detail, looking at their histories, manufacture, textures, flavors, and nutritional value.
Biltong & Jerky – Origins and History
Biltong and jerky have different cultural and historical origins:
- Biltong: Biltong originated in South Africa and was created in the 17th century by Dutch settlers who required a method of preserving meat on long journeys. The name “biltong” is derived from the Dutch words “bil” (buttock) and “tong” (strip or tongue). By using vinegar, salt, and spices, they developed a curing and drying process for meat that has not changed much to this day.
- Jerky: Jerky originated in the Americas, with the native tribes drying meat over fires or in the sun to preserve it. The word “jerky” is derived from the Quechua language’s “ch’arki,” meaning dried and salted meat. Jerky later developed with various marinades and dehydration methods employed globally today.
Biltong vs Jerky Preparation Methods
Biltong is made using a natural air-drying process:
- Meat Selection – Typically beef, game meat, or even ostrich.
- Marination – The meat is soaked in vinegar and seasoned with salt, coriander, black pepper, and other spices.
- Air-Drying – The strips of meat are hung and dried for 4-10 days at room temperature in a controlled environment.
- Slicing – Biltong is sliced into thin strips or thick chunks, as desired, once it is dry.
This traditional method preserves the meat naturally without artificial preservatives or excessive processing.
Jerky takes a different path with heat and dehydration:
- Meat Slicing – The meat is cut into thin strips before marination.
- Marination – Jerky is typically marinated in a mixture of soy sauce, Worcestershire sauce, and various spices. Some varieties contain sugar to add sweetness.
- Dehydration – The meat is dried using low-temperature heat, either through smoking, oven-drying, or commercial dehydrators. Packaging – Once dried, jerky is vacuum-sealed to preserve freshness.
This method gives jerky a chewy texture and a longer shelf life compared to biltong.
Flavor Profiles and Textures
These differences in preparation give biltong and jerky different flavors and textures.
Biltong Taste and Texture
- The vinegar and spices combine to give the dish a rich, savory taste with a tang.
- Texture may range from soft and tender to firm and dry, based on drying time and cut of meat.
- Due to air-drying, biltong retains more moisture than jerky, making it less chewy and easier to eat.
Jerky Flavor and Texture
- Jerky also has a smoky, at times sweet or spicy taste brought about by using marinades consisting of soy sauce, sugar, and liquid smoke.
- The dehydration process renders jerky firm and chewy and takes more energy to consume.
- The texture is uniform, with a dry, leathery texture for most varieties.
Nutritional Comparison
Although jerky and biltong are both high in protein, they are not the same in other nutritional ways.
Protein Content
- Biltong: Higher in protein per serving since it retains more of the meat’s natural nutrients during air-drying.
- Jerky: Still high in protein but may lose some during heat processing.
Fat and Sugar Content
- Biltong: Typically lower in fat and contains little to no sugar, making it ideal for low-carb or keto diets.
- Jerky: Some varieties contain added sugar and preservatives, increasing carbohydrate content.
| Nutrient | Biltong (per 28g) | Jerky (per 28g) |
|---|---|---|
| Protein | ~16g | ~12g |
| Fat | ~3g | ~5g |
| Carbs | ~1g | ~4-6g |
| Sugar | 0g | ~3-5g |
Frequently Asked Questions
Which is healthier: biltong or jerky?
Because it contains less sugar and carbohydrates, biltong is sometimes regarded as healthier. Traditional biltong is also a healthier choice because it doesn’t include artificial preservatives.
Can I prepare jerky or biltong at home?
Indeed! Meat can be hung in a well-ventilated location or dried in a drying box to make biltong. A food dehydrator, smoker, or oven can all be used to make jerky.
What is the best way to keep jerky and biltong?
Biltong should be kept in a cool, dry location in a paper bag or other breathable container. Shelf life is increased by vacuum-sealing.
Jerky: Because it is drier, jerky has a longer shelf life and can be kept in vacuum-sealed bags or airtight containers.
Conclusion
Although they both provide a tasty and high-protein snack, jerky and biltong appeal to distinct palates and textures. While jerky gives a chewy, smoky taste with a variety of marinades, biltong offers a soft, delicious experience with a clearer ingredient list. Your dietary objectives and personal preferences will determine whether you select jerky or biltong, but both are still great options for meat lovers everywhere.