What is the difference between beef jerky and biltong

And yet, they taste completely different. So we know biltong and jerky taste different. But what about that all-important texture? In its most basic form, biltong is a dried steak. When it comes to making jerky, a dehydrator or oven is used. The result? A drier snack. Which lots of people love.

You might have caught on by now that when it comes to biltong and jerky, the production processes are worlds apart. Jerky-makers start out by slicing the strips of meat, before cooking them in an oven or drying on a rack in a dehydrator for up to 12 hours. Which, as you can imagine, makes the meat pretty tough. On the weekends, you'll find him at the driving range, newest pizza restaurant, or hosting a dinner party for family and friends with his queen.

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Log in. Here is an overview of the two meat snacks. Biltong vs Jerky. About The Author Brian Bianchetti His passion lives at the intersection of food, travel, cooking, and drinks. Back to Learn. Previous Next. Biltong is specifically air dried for up to a week by hanging on hooks. The extra ingredients, along with the weeklong aging process, give biltong a taste that is distinct from beef jerky. If you want to taste the difference for yourself you can visit our online biltong shop.

Item added to your cart. Check out Continue shopping. The flavour and texture While the overall taste of the jerky or biltong depends on the flavouring used, the curing process needed to make biltong does transfer some flavour into the final product — usually a subtle hint of acidity from the vinegar.

These drying methods also alter the texture of the meat. The production process The main difference in the processes is heat. Dried with heat vs cured and air-dried Jerky is cut very thin and cooked on a rack at a low temperature to slowly dehydrate and cook the meat. Which is healthier, biltong or jerky? Barbecue , Learn. Related posts. Want Steak School to sizzle up your inbox?