Biltong and jerky are both dried meat snacks, but they are made differently. Biltong is traditionally cured and air-dried in thicker strips before being sliced, while jerky is usually cut into thinner pieces and dried at a higher temperature, sometimes using smoke or heat. These methods create different textures and flavours: biltong is often thicker, softer and more tender, while jerky is generally thinner, firmer and drier. Both can provide protein in a convenient, portable format, but the better choice depends on the individual ingredients, nutritional values and the taste and texture you prefer. At Hi Protein Biltong, we make tender, air-dried biltong using grass-fed British beef in Original, Salt & Pepper and Chilli, giving British snackers a proper savoury alternative to sweet protein bars and crisps. Here is everything you need to know about biltong vs jerky before choosing your next snack.
Biltong vs Jerky: What’s the Difference?
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- Biltong vs jerky at a glance
- Are biltong and jerky the same?
- What is biltong?
- What is beef jerky?
- Where do biltong and jerky come from?
- How are biltong and jerky made differently?
- How do their ingredients differ?
- Does biltong taste different from jerky?
- Is biltong softer than jerky?
- Which is better for work, training and travel?
- Biltong or jerky: which should you choose?
Biltong vs jerky at a glance
The main difference between biltong and jerky is how the meat is prepared and dried. Biltong is normally cured and air-dried in thicker strips before being sliced, while jerky is usually sliced thinly before it is seasoned and dried.
These are general differences based on traditional production methods. Individual manufacturers may use different cuts, recipes, marinades and drying techniques.
Are biltong and jerky the same?
Biltong and jerky are not the same product, although both belong to the broader category of dried meat snacks. They are commonly made from beef, sold ready to eat and produced by removing moisture from meat. However, their traditional preparation methods, thickness, seasoning and texture are different.
Biltong is sometimes described as “South African jerky” because it gives unfamiliar customers a quick point of reference. It is a useful shorthand, but it does not explain the differences in how the two products are made.
Calling biltong jerky is a little like calling every hot drink tea. Close enough to start a conversation, but likely to concern somebody who knows the difference.
What is biltong?
Biltong is seasoned, cured and air-dried meat traditionally associated with Southern Africa. Beef is the most common meat used, although biltong can also be produced from different game meats.
The meat is normally cut into relatively thick strips and seasoned with ingredients such as vinegar, salt, coriander and black pepper. It is then hung in a controlled environment and slowly air-dried before being sliced into smaller pieces.
Research into South African biltong describes it as a traditional salted, dried meat product and shows that it can be produced at different moisture levels. This is why one type of biltong may be soft and moist while another is firm and dry.
Hi Protein Biltong is made using grass-fed British beef and is slowly air-dried to create a tender, chewy texture.
For a more detailed explanation of its ingredients, history and production process, read our complete guide to what biltong is.
What is beef jerky?
Beef jerky is a dried meat snack usually made by slicing beef into thin strips, seasoning or marinating those strips and removing moisture through a controlled drying process.
Jerky recipes vary considerably. Some are straightforward and savoury, while others use ingredients such as soy sauce, sugar, chilli, honey, smoke flavouring or barbecue-style marinades.
Jerky is frequently dried at higher temperatures than traditional biltong. It may also be smoked or cooked before or during drying, depending on the manufacturer and recipe.
Because the beef is generally sliced thinly before drying, jerky commonly has a flatter, firmer and more consistent texture.
Where do biltong and jerky come from?
Biltong is traditionally associated with Southern Africa, while jerky is commonly associated with dried meat traditions across the Americas. Both developed from the practical need to preserve meat for longer periods before refrigeration was widely available.
Where does biltong come from?
Biltong is closely connected with South African food culture, although the history of preserving meat in Southern Africa extends beyond one community or period.
People in Southern Africa used drying and preservation techniques long before modern commercial biltong production. Over time, salt, vinegar and spice-based curing methods contributed to the product now recognised as biltong.
Academic research notes that the word “biltong” is thought to come from Dutch-derived terms referring to the hindquarter of an animal and a tongue-shaped strip.
Today, biltong is produced and enjoyed well beyond Southern Africa, including here in the UK.
Where does jerky come from?
Jerky is widely connected with the Americas and with long-standing traditions of drying meat to make it easier to store and transport.
Modern beef jerky has developed into a broad category with a wide range of recipes, including smoky, peppered, teriyaki, barbecue and chilli varieties.
Although biltong and jerky both developed as ways of preserving meat, their modern production methods and flavour profiles have become noticeably different.
How are biltong and jerky made differently?
Biltong is traditionally cured and air-dried in thicker pieces before being sliced, whereas jerky is normally sliced thinly before being seasoned and dried. Jerky processing also commonly involves more heat than traditional biltong production.
The difference can be summarised simply:
Biltong:
Thick beef strips → seasoning and curing → air-drying → slicing and packing
Jerky:
Thin beef slices → seasoning or marinating → drying with heat → packing
How is jerky made?
Jerky production normally begins with the beef being sliced into thin pieces.
1. The beef is sliced
Lean beef is generally cut into thin strips before the seasoning and drying stages.
2. The strips are seasoned or marinated
The meat may be combined with salt, spices, soy sauce, sugar, chilli, smoke flavouring or other marinade ingredients, depending on the recipe.
3. The meat is dried
The strips are placed in a dehydrator, oven, smoking system or another controlled commercial drying environment. Heat is commonly used to remove moisture and produce the familiar firm texture.
4. The jerky is packed
Because the meat was sliced before drying, the finished strips can usually be packed without a separate slicing stage.
How is biltong made?
Although recipes vary, biltong is generally produced through the following stages.
1. The beef is selected and cut
Suitable cuts of beef are divided into relatively thick strips. The thickness allows the meat to develop a substantial outer texture while potentially retaining more moisture in the centre.
2. The beef is seasoned
The strips are combined with salt, vinegar and spices. Coriander and black pepper are particularly common in traditional biltong seasoning.
3. The meat is cured
The seasoning and vinegar are given time to work through the meat, contributing to its preservation and distinctive flavour.
4. The beef is air-dried
The strips are hung in a carefully controlled environment. Moisture gradually leaves the meat, concentrating the beef and spice flavours.
5. The biltong is sliced and packed
Once it has reached the intended moisture level and texture, the dried meat is sliced into smaller pieces and packed ready to eat.
Commercial biltong should always be produced using properly controlled food-safety and manufacturing processes. Biltong is not simply untreated raw beef placed in a packet.
Is biltong cooked?
Biltong is not cooked in the conventional sense. Instead, it is seasoned, cured and slowly air-dried using a controlled production process.
This does not mean that commercially manufactured biltong is equivalent to untreated raw beef. Curing, moisture reduction, production controls and packaging are all important parts of creating a ready-to-eat dried meat product.
Jerky is commonly dried at higher temperatures and may be smoked or cooked before or during drying. However, exact methods differ between producers.
Both commercially produced biltong and jerky are normally sold ready to eat. Always follow the storage and consumption instructions on the individual packet.
Which biltong flavour should beginners try?
Original is usually the best place to start because it offers a straightforward introduction to biltong’s rich beef flavour, savoury seasoning and distinctive texture. Salt & Pepper is ideal for people who prefer familiar, balanced flavours, while Chilli offers a little more warmth for those who enjoy a gentle kick. Anyone who is still undecided can try Original, Salt & Pepper and Chilli together in the Hi Protein Biltong Taster Pack before choosing a larger pack of their favourite flavour.
How do biltong and jerky ingredients differ?
Traditional biltong commonly contains beef, vinegar, salt, coriander and black pepper, with chilli or additional spices used for different flavours. Jerky ingredients can vary more widely because manufacturers may use marinades containing soy sauce, Worcestershire sauce, sugar, smoke flavouring, chilli, pepper or other seasonings. This does not mean that every jerky contains sugar or that every biltong has a short ingredient list, as recipes differ significantly between brands. The most reliable way to compare the two is to read the labels and check the percentage of beef, added sugar, salt, preservatives, flavourings, allergens, portion size and complete nutritional values. Hi Protein Biltong is made using British beef, malt vinegar and a biltong spice blend, with jalapeño chilli in the Chilli flavour and a familiar peppery seasoning in Salt & Pepper. Always check the individual packet for the latest ingredient and allergen information.
Is biltong softer than jerky?
Biltong is often softer and more tender than jerky because it is usually air-dried in thicker strips and can retain more moisture in the centre, while jerky is generally thinner, firmer and drier. However, the texture of both products can vary considerably. Biltong may be soft and moist, medium-textured, firm and dry, thinly sliced or thickly cut, while jerky can range from relatively tender pieces to strips that give your jaw a fairly comprehensive workout. The final texture depends on the cut of beef, the thickness of the meat, drying time, drying temperature, moisture level and the manufacturer’s intended style. Research into commercial biltong has also found clear differences between moist and dry varieties, confirming that biltong does not have one fixed texture. Hi Protein Biltong is designed to deliver a tender, chewy bite across Original, Salt & Pepper and Chilli.
Which is better for work, training and travel?
Biltong and jerky are both portable and ready to eat, but their differences in texture and flavour may make them suitable for different preferences and occasions.
At work
Both can be kept in a desk drawer or work bag, subject to the storage instructions on the packet.
Biltong may appeal to people who want a tender, savoury and beef-led snack. Jerky may suit people who prefer a firmer chew or smoky marinade.
Other practical factors include:
- Pack size
- Resealability
- Portion size
- Storage
- Aroma
- Crumbs and mess
Quite useful when lunch was several hours ago and the office biscuits have started making eye contact.
After training
Both biltong and jerky can provide convenient protein after exercise.
Hi Protein Biltong offers around 17g of protein in an individual 35g pack, making it easy to keep in a gym bag.
However, neither biltong nor jerky should be presented as a complete recovery meal. Depending on the length and intensity of the session, you may also need carbohydrates, fluids and a balanced meal.
A simple option could be biltong paired with fruit, crackers or bread and a drink.
No shaker. No complicated preparation. Considerably less washing up.
After cycling
Biltong and jerky can both work as portable post-ride snacks.
For longer or more demanding rides, dried beef should not be treated as the main source of energy during exercise because it provides relatively little carbohydrate.
Biltong can instead form the protein part of a post-ride snack when paired with a carbohydrate-containing food and fluids.
Miles done. Pack open.
After swimming
Swimming has a habit of making people remarkably hungry.
Keeping a pack of biltong in your swim bag gives you a ready-to-eat savoury option after your session. Pair it with fruit, bread or crackers when you need a more complete post-swim snack.
It also survives the swim bag considerably better than a yoghurt.
While travelling
Both products are compact and convenient for UK train journeys, road trips, commuting and days out.
When choosing a travel snack, consider:
- Pack size
- Resealability
- Storage instructions
- Best-before date
- Texture
- Flavour
- Protein per serving
Rules covering the international transport of meat products vary between destinations, so check official customs guidance before taking biltong or jerky abroad.
Which is better value: biltong or jerky?
The fairest way to compare the value of biltong and jerky is to look beyond the price shown on the front of the packet. Consider the price and weight of each pack, the cost per 100g, the amount of protein per serving, the price per 10g of protein, the number of servings, delivery charges and any multipack savings. A cheaper packet may simply contain less meat, while a more expensive option may offer a larger serving or better value when purchased in bulk. When comparing specific products, always use current prices, name the products clearly and state the date on which the prices were checked.
Which is better for beginners?
Biltong may suit beginners who prefer a rich, savoury snack with a tender or chewy texture. Jerky may feel more familiar to people who already enjoy thin, firm meat strips with smoky or sweet marinades.
For someone trying Hi Protein Biltong for the first time:
Original
Original provides a straightforward introduction to biltong’s rich beef flavour and classic savoury seasoning.
It is the sensible place to start when you want the beef to remain the main event.
Salt & Pepper
Salt & Pepper offers familiar seasoning with a stronger peppery finish.
Balanced, uncomplicated and particularly well suited to the desk drawer. Assuming it stays there for long.
Chilli
Chilli adds jalapeño warmth to the savoury beef base.
It offers enough heat to keep things interesting without turning snack time into an endurance event.
Still undecided? The Hi Protein Biltong Taster Pack lets you try Original, Salt & Pepper and Chilli before choosing a larger pack of your favourite.
Biltong or jerky: which should you choose?
Choose biltong if you prefer a thicker bite, a tender or chewy texture, rich beef-led flavour and traditional vinegar and spice seasoning. Jerky may suit you better if you enjoy thinner pieces, a firmer chew and smoky, sweet or savoury marinades. If nutrition matters most, compare the protein, calories, sugar, salt, fat, allergens and serving size on the individual labels. Neither product is right for everyone, so the best choice is the one whose flavour, texture, ingredients and nutritional values suit your needs, and preferably the one you will still look forward to eating after the first packet.
