The Difference Between Biltong and Jerky
4th September 2025
So, what’s the difference between Biltong and Jerky? Apart from the obvious cultural difference – Jerky being American and Biltong being South African – what else sets them apart? We’re going to take a look at the three main differences below.
Jerky vs Biltong: What’s the Difference?
Jerky and biltong are two of the most popular dried meat snacks, and at first glance they can look quite similar. Because of this, the two are often confused or used interchangeably. However, while they may share a common purpose, the process, texture and flavour are very different.
Origins
Biltong originates from South Africa, where it has been made for generations as a way of preserving meat. Jerky, on the other hand, comes from North and South America and has evolved into a more commercial, processed snack over time.
The Cut
One of the biggest differences is the cut of meat. Biltong is cut into thick strips before drying. Traditionally, pieces can be anywhere between 4 and 6cm thick and quite long, giving it the appearance of a dried steak. It can also contain a strip of fat or marbling, particularly in traditional fatty biltong.
Jerky is cut much thinner, usually around 0.5cm thick. These flat strips are uniform in size and contain little to no fat, which contributes to its firmer texture.
At St Marcus, we use high-quality grass-fed silverside for biltong. Traditionally, jerky is made from cuts such as flank or rump, while biltong can also be made from beef, venison, ostrich and other red meats.
The Preparation
The preparation process is where the two truly diverge. Biltong is marinated in vinegar and spices, which not only add flavour but help cure the meat naturally. It is then hung and air dried over time.
Jerky does not use vinegar. Instead, it is cooked in a dehydrator or oven and then dried further. This cooking process is necessary because jerky relies on heat rather than curing to preserve the meat.
Texture and Taste
Because biltong is air dried as a whole piece and sliced after drying, it can be enjoyed at different stages. Some prefer it soft and tender, while others enjoy it harder and drier. The vinegar and spices give biltong a rich, savoury flavour, often described as deep and meaty.
Jerky is generally drier throughout and has a firmer bite. It often has a sweet or smoky flavour due to added sugars and marinades. Over time, the term “jerky” has expanded to include a wide range of dehydrated foods, from mushrooms to soy and even coconut.
Biltong, however, remains true to its roots, made from red meats using a simple curing and drying process.
Which is better?
That comes down to personal preference. If you enjoy a softer texture, bold savoury flavours and traditional methods, biltong is hard to beat. If you prefer a sweeter, smokier and firmer snack, jerky may be more your style.
If you’ve tried both, we’d love to know which you prefer.