If you’ve ever seen biltong sitting on a shelf next to beef jerky, you’ve probably had the same thought most people do.
“Isn’t it basically the same thing?”
It’s a fair question. Both are dried beef. Both come in snack-sized bags. Both look like something you’d happily demolish during a road trip. But here’s the thing. They might look similar at first glance, but biltong and jerky are actually made in completely different ways, and once you know the difference, it’s hard to un-know it. So let’s break it down properly.
First: What Is Beef Jerky?
Beef jerky is probably the one most people in the UK recognise first.
It’s thin slices of beef that have been seasoned, cooked, and dried. Often it’s smoked or dehydrated quickly at higher temperatures to remove moisture and make it shelf-stable.
Jerky tends to be:
- Thinly sliced
- Cooked or smoked
- Often slightly sweet
- Quite chewy
There’s usually a marinade involved too… things like soy sauce, sugar, spices, and flavourings that give jerky its signature taste. It’s designed to be a portable, long-lasting snack. And to be fair, it does that job pretty well.
Now Let’s Talk About Biltong
Biltong, on the other hand, takes a completely different route. Instead of cooking the meat, biltong is air-dried slowly. Traditionally, strips of beef are cured with vinegar, salt, and spices (coriander being the big one), then hung to dry naturally over several days. That slower process changes everything. Because the meat isn’t blasted with heat, it keeps more of its natural flavour and texture.
The result is beef that’s:
- Thicker cut
- More tender
- Richer in flavour
- Deeply savoury rather than sweet
It’s still dried meat, yes. But the experience of eating it is completely different.
The Biggest Difference: How It’s Made
If you had to sum up the difference between jerky and biltong in one sentence, it would be this: Jerky is cooked. Biltong is air-dried.
That single difference has a knock-on effect on everything else, the flavour, the texture, even the way it’s sliced. Jerky is usually cut into thin strips before drying so it cooks evenly. Biltong is often dried in larger cuts first, then sliced afterwards. That’s why you sometimes see thicker pieces with a slightly softer centre. It’s a slower process, but it produces a much deeper flavour.
The Flavour Is Completely Different!
Jerky tends to lean towards bold marinades. Think teriyaki, barbecue, sweet chilli, honey glaze, flavours that sit on top of the meat. Biltong, on the other hand, lets the beef do more of the talking.
The seasoning is usually simple: coriander, salt, pepper, vinegar. The aim isn’t to mask the meat, it’s to enhance it. So instead of sugary sweetness, you get a rich, savoury depth that builds as you chew. If jerky is loud and punchy, biltong is confident and understated.
The Texture Debate
Another big difference is texture. Jerky is famously chewy. Sometimes very chewy.
Depending on the brand, it can feel like a bit of a jaw workout.
Biltong tends to be more tender. Because it’s air-dried rather than cooked quickly, it keeps a more natural bite. Some pieces are slightly softer in the middle, others firmer around the edge.
That variation is part of the appeal. No two pieces are ever quite the same, which makes it feel more like real food and less like something engineered in a factory.
Which One Is Healthier?
Both snacks have one big thing going for them: protein. Dried beef in general is a great high-protein option, which is why you’ll often see both jerky and biltong turning up in gym bags and hiking backpacks. But there are a couple of differences.
Jerky often contains added sugars as part of the marinade. That’s what gives many brands their slightly sweet flavour. Biltong usually contains very little or no sugar at all, because the curing process relies more on vinegar, salt, and spices.
That means biltong tends to be:
- Lower in sugar
- Lower in carbohydrates
- Naturally high in protein
For people following keto or low-carb diets, that’s a big plus.
The Cultural Difference
There’s also a cultural side to all of this. Jerky has its roots in North America, where dried meat was developed as a way to preserve food for long journeys. Biltong has its origins in South Africa, where the technique evolved in a similar way, preserving meat during travel and farming life. But while jerky became a commercial snack over time, biltong stayed deeply tied to everyday South African culture. It’s not just a snack there. It’s something people grow up eating. Something you find at markets, sports matches, road trips, family gatherings. In other words, it’s a tradition as much as it is a food.
Why Biltong Is Taking Off in the UK
For years, biltong was mostly found in specialist shops or among South Africans living abroad. But recently it’s started popping up everywhere, gyms, farm shops, online stores, even supermarkets. And it’s not hard to see why.
People are looking for snacks that feel less processed and more satisfying. Something savoury. Something filling. Something that doesn’t come wrapped in a sugar rush. Biltong ticks those boxes. Plus, it pairs ridiculously well with a cold beer. Just saying.
So… Same Thing or Totally Different?
On paper, jerky and biltong are both dried beef snacks.
But in practice, they’re made differently, taste different, and deliver a completely different eating experience.
Jerky is cooked, thin, and often sweet.
Biltong is air-dried, thicker, and deeply savoury.
Neither one is wrong.
But once you’ve tried proper biltong, the kind that’s been slowly dried and carefully seasoned, it’s hard not to notice the difference.And for a lot of people, that’s the moment the switch happens.
One minute you’re curious. The next minute you’re explaining to your friends why biltong isn’t just jerky.
Welcome to the club.