Biltong vs Jerky – What’s the Difference?

Posted by Rob Hall, 12th August 2025

Jerky and biltong are like cousins — both are high-protein, dried beef snacks — but here’s the thing: most people have a clear favourite.

Me? I smash both. Daily.

They might both be made from beef, but the way they’re prepared, the way they taste, and even the way they chew are completely different. Let’s get into it.

Biltong vs Jerky: The Origin Story

Beef Jerky – Most people reckon jerky started with the Indigenous Americans. Their word ch’arki sounds like “jerky” and that’s where the name comes from. But the truth is, every culture’s been drying meat for as long as we’ve been hunting it. I’d bet it’s one of the oldest foods known to man. Hunter-gatherers have been slicing meat and drying it over fire or smoke to keep it for later for thousands of years.
Biltong – Biltong comes from South Africa. Traditionally, they’d season the outside of thick strips of beef with spices that didn’t just taste good, but helped preserve it and keep mould away. Vinegar, salt, and coriander seeds are naturally antimicrobial, so they keep bacteria at bay while the meat air-dries.

Key takeaway: Jerky is dried more thoroughly, giving it a tougher chew. Biltong is air-dried, stays tender, and keeps more of that natural beef feel.

How They’re Made

Jerky – Start with lean beef, slice it thin, then soak it in marinades full of sauces, spices, and sometimes a touch of sugar. After that, it’s dehydrated or cooked low and slow until it’s chewy, firm, and ready to last.

Biltong – Take thicker cuts of beef, soak them in vinegar and spices, then hang them to air-dry for several days. No cooking, no heat — just time, seasoning, and airflow. The result? A softer bite, richer meat flavour, and a tangy edge from the vinegar.

Texture & Bite

Jerky – Firm, lean, and chewy. You work for every mouthful. Perfect for slow snacking and long trips.
Biltong – Softer, thicker, and easy to tear. Fatty biltong adds melt-in-your-mouth richness that jerky just can’t match.

Flavour Showdown

Jerky – Marinades plus heat create layers of taste. Smokey, spicy, sweet — depending on the recipe, you get a different hit with every chew. Because of the marinade process — sometimes over several days — the flavour soaks all the way through the beef slices. That means once you start chewing and the beef breaks down, the taste keeps building. Better with every chew, I say.

Biltong – More about the meat itself. The vinegar and spice lift the natural beef flavour without drowning it. Fatty cuts? That’s beef butter in snack form.

Not eating meat is a decision, eating meat is an instinct.

- Denis Leary

Nutrition & Storage

Both are high-protein, low-carb snacks that’ll keep you fuelled on the go.

Jerky – Usually a bit leaner, which means more protein per weight. Our jerky packs around 50g of protein per 100g, and it can handle being stored longer without fuss.

Biltong – Comes in at about 40g of protein per 100g. Why less? Higher moisture content means a softer chew, and that extra tenderness is part of what makes biltong so easy to eat. The extra fat (especially the good fatty stuff) makes it more filling but best kept cool to stay fresh.

So… Which One Should You Choose?

If you want something chewy, flavoursome, and long-lasting, go for jerky.

If you’re chasing tender, meaty, melt-in-your-mouth goodness, biltong’s your pick.

But honestly? The Chief says don’t choose. Keep both in your stash and you’re covered for every craving.