BILTONG AND JERKY ARE THE SAME, RIGHT?
Hell no!
Okay we get it... biltong and jerky are similar, but truth be told, we’ve never been fans of jerky. In our humble and totally unbiased opinion, biltong is far superior.
Biltong is a South African snack, whereas jerky originated in the Americas - both were created as a sort of “survival food” by our ancestors, to preserve meat on long journeys. While both are dried meat snacks, there are various differences between biltong and jerky. Read below to learn how we make our biltong and why it's the better meat snack...
BILTONG VS JERKY
THE PROCESS
After being sliced and covered in sauces, jerky is rapidly dehydrated (basically cooked) in an oven at high temperatures - usually around 70°C for 16 hours - making it tough and chewy.
Biltong, on the other hand, is slowly air-dried as a whole steak at ambient room temperatures - around 25°C for 4 - 7 days. This gives biltong a softer, more tender texture compared to jerky.
THE INGREDIENTS
Jerky is often drowned in preservatives and sugary marinades to enhance the flavour.
We marinate our biltong in vinegar and season it with simple spices you’d find in your pantry, such as black pepper and cloves. Because biltong is air dried over several days, the meat absorbs the ingredient flavour and doesn’t require sugary sauces to make it tasty.
THE TASTE
Because of how it's made, biltong is softer, juicier and has a more natural flavour compared to jerky. The nutritional differences are also clear as day: both are high-protein, but biltong has no sugar, half the sodium and more healthy fats.
If you prefer simple ingredients, high-protein and a more natural flavour, biltong is the clear winner winner chicken dinner. Browse our full range online today.
