Looking for a high-protein snack but can’t decide between beef jerky and biltong? These two dried meat snacks may seem similar, but their flavor, texture, and preparation methods set them apart in important ways.

Both are made from lean cuts of beef and are often used as survival food or convenient meat snacks. However, the drying process, ingredients, and nutritional content are quite different. They differ in their drying processes: some are cooked with heat, while others are air-dried and cured with vinegar and spices.

This article breaks down the key differences between beef jerky and biltong to help you choose the snack that best fits your taste, diet, and lifestyle.

Beef jerky is a seasoned, dried meat snack made from very lean cuts of beef. It has long been used as a high-protein survival food due to its long shelf life and portability. Popular in North and South America, beef jerky is widely consumed for its smoky flavor and chewy texture.

The process begins with slicing lean meats into thin strips. These strips are marinated in seasonings like salt, black pepper, and Worcestershire sauce, then cooked at low temperatures using heat, often in an oven or smoker. This drying process dehydrates the meat and contributes to its preservation for storage. Some versions are dehydrated using commercial drying equipment, but the goal is always to remove moisture and prevent bacterial growth.

Typical ingredients in jerky include beef, salt, brown sugar, garlic, and pepper. Some brands add other spices and seasonings like soy sauce or hot sauce to boost flavor. It's also common to find preservatives and added sugar in store-bought jerky, which help preserve meat and enhance taste. While jerky can be nutritious, it's important to check for hidden sugars and sodium levels.

Biltong is a traditional South African meat snack made by air-drying and curing beef or other meats. Unlike jerky, biltong is never cooked with heat, which gives it a naturally cured flavor and softer texture. Biltong has grown in global popularity, often recognized for its simple ingredients and savory taste.

Biltong is made by slicing meat into thicker strips and marinating them in vinegar, salt, and seasonings. The meat is then air-dried by hanging it in a cool, ventilated space for several days. This method avoids the use of heat or ovens, creating a cured snack that retains more natural fat content and a steak-like chew.

The ingredients in biltong are usually simple: beef, vinegar, salt, black pepper, and coriander. Most biltong recipes avoid sugar and preservatives, relying on natural seasonings to flavor and preserve the meat. Its ingredient profile contributes to its popularity among people seeking dried meat snacks with minimal added sugar or preservatives.

While both snacks fall under the dried meat category, the differences between biltong and beef jerky go beyond just texture or flavor. The main differences come from the ingredients, preparation, and drying process.

Taste is subjective, but there are clear flavor profiles for each. Beef jerky often has a smoky, slightly sweet taste due to added brown sugar and spices. Biltong offers a tangy, savory flavor from vinegar and natural seasonings. Jerky may appeal to those who enjoy bold, seasoned meats, while biltong delivers a cleaner, beefier bite.

Beef jerky is chewy and drier due to the dehydration process and added heat. Biltong has a softer texture and is easier to eat, thanks to being air-dried and sliced thicker. Those looking for a steak-like chew may prefer biltong, while jerky suits fans of tougher, chewy snacks.

The ingredients in jerky often include added sugar, preservatives, and artificial flavor enhancers. In contrast, biltong typically sticks to natural seasonings like vinegar, salt, and pepper. These key differences contribute to biltong being perceived as a less processed choice for people who prefer to avoid certain additives.

Beef jerky is cooked and dehydrated using ovens or smokers. Biltong is never cooked with heat; it is cured and air-dried in a controlled environment. These methods affect not only texture and flavor, but also how the meat is preserved and how bacterial growth is controlled.

Jerky often contains added preservatives that can contribute to a longer shelf life. Properly prepared biltong is also shelf-stable, though some variations or humid conditions may necessitate refrigeration after opening. Both snacks store well, with the specific shelf life depending on preparation methods and storage conditions.

Biltong often contains fewer carbs and less sugar, which aligns with the nutritional goals of low-carb diets. Both are high in protein, but fat content and sodium can vary by brand.

Biltong is typically lower in sugar and carbs, a characteristic that is generally favored in keto or low-carb lifestyles. Many beef jerky brands add sugar or honey, which can add unnecessary carbs. Choosing biltong can align with a preference for less processed foods, while still offering a savory taste.

Jerky often contains more sodium and artificial preservatives to extend shelf life. Biltong, on the other hand, is typically preserved with vinegar and salt, often contributing to lower sodium levels and fewer additives compared to many jerky products. This profile may make biltong a preferred choice for individuals seeking snacks with a simpler ingredient list for regular consumption.

Beef jerky is widely available and comes in many flavors, but it may not suit every diet.

Beef jerky remains one of the most popular dried meat snacks due to its availability and variety. Here are some key pros of beef jerky:

• Easy to find in most stores across North and South America, making it a convenient grab-and-go snack.

• Wide range of flavors and seasonings, including smoky, spicy, sweet, and savory options.

• High in protein and convenient to eat, making it a filling snack for busy days or outdoor activities.

Beef jerky is a convenient and flavorful dried meat snack, but it may not suit every dietary need or taste preference. Here are some common cons of beef jerky:

• May contain high levels of sodium and sugar, especially in flavored or store-bought varieties.

• Tougher texture can be hard to chew, particularly for those who prefer a softer bite.

• Often includes preservatives and additives to extend shelf life and enhance flavor.

Biltong is clean and flavorful, but its accessibility varies depending on where you live.

Biltong offers several advantages for those seeking a clean, high-protein snack with simple ingredients. Here are some key pros of biltong:

• Naturally cured without artificial preservatives, using vinegar, salt, and spices in the air-drying process.

• Offering a softer texture that makes it easier to eat than tougher, dehydrated meat snacks.

• It contains lower sugar content that supports low-carb and keto diets for health-conscious consumers.

While biltong is a clean, high-protein snack with a softer texture and natural ingredients, it does have a few drawbacks to consider. Here are some common cons of biltong:

• Harder to find in some regions, especially outside of South Africa.

• Fewer flavor options compared to jerky, which is often seasoned with a wider variety of spices and sauces.

The best choice comes down to personal preference, dietary goals, and what you value most in a snack.

Biltong may be a more suitable choice if you’re limiting carbs or prioritizing less processed foods. Beef jerky suits those who prioritize variety and availability, even if it means more sodium or sugar.

Choose beef jerky if you like bold, smoky flavors with a chewy bite. Pick biltong if you enjoy tangier, more savory meats with a tender, steak-like texture.

Yes, both beef jerky and biltong can be made at home, allowing full control over ingredients and seasonings.

You can make beef jerky at home using very lean cuts of beef and a few simple ingredients. This method lets you control the seasoning, drying process, and flavor for a tasty, high-protein snack without added sugar or preservatives:

1. Slice very lean cuts of beef into thin, even strips for consistent drying.

2. Marinate the strips with salt, Worcestershire sauce, black pepper, and other spices or seasonings.

3. Dehydrate the meat in the oven at low heat or use a food dehydrator to preserve meat and achieve the desired texture.

4. Let the jerky cool, then store it in airtight containers to keep it fresh and ready for consumption.

Making biltong at home is a simple way to enjoy a clean, high-protein snack with full control over ingredients. Here's a basic homemade biltong recipe that uses traditional methods and key ingredients like vinegar, salt, and spices to naturally preserve meat and enhance flavor:

1. Cut beef into thicker strips using lean or fatty cuts, depending on your desired texture.

2. Marinate the strips in vinegar, salt, coriander, black pepper, and other spices.

3. Hang the meat in a cool, dry, and well-ventilated area for 4 to 7 days until fully air-dried.

4. Slice and eat once dried. Store any leftovers in the fridge to keep them fresh.

Beef jerky and biltong are both high-protein dried meat snacks, but they differ in how they’re made, what ingredients they use, and how they taste. Jerky is cooked using heat, often seasoned with brown sugar and preservatives, giving it a smoky flavor and chewy texture.

Biltong, on the other hand, is air-dried and naturally cured with vinegar, salt, and spices, resulting in a softer texture and a tangier, savory flavor.

The better snack depends on your personal preference, diet, and what kind of flavor or texture you enjoy most. Try both to see which one fits your routine and taste. Each offers a satisfying, protein-rich way to fuel your day.