Quick Answer
While often used interchangeably, jerky and biltong are distinct types of dried meats with different preparation methods and textures, with biltong typically being chewier and less dense than jerky.
Origins of Jerky and Biltong
Jerky originated in South America among the Incas, who dried strips of llama meat in the sun. The word “jerky” comes from the Quechua language, where “charqui” means dried meat. Biltong, on the other hand, has its roots in South Africa, where it was traditionally made from beef or game meats, using a mixture of vinegar, salt, and spices to cure the meat before drying.
Preparation Methods
Jerky is typically made by applying a marinade of soy sauce, sugar, and spices to the meat, then drying it in a low-temperature oven or dehydrator, often with a precise temperature control of 160°F (71°C) to prevent bacterial growth. Biltong, by contrast, uses a dry rub or marinade with a higher salt content and may include ingredients like coriander, black pepper, and Worcestershire sauce. After applying the dry rub or marinade, biltong is air-dried at room temperature, which can take anywhere from 24 to 48 hours, depending on the thickness of the slices and the ambient temperature and humidity.
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