Next in the biltong vs jerky debate is the latter. Beef jerky and biltong may look similar, but the differences really come down to the marinating and drying process. First and foremost, jerky is often taken from leaner cuts of meat which can result in a drier final product when compared to softer slices of biltong.

Then, there are major differences in the drying process. Jerky is generally smoked or heated in some manner to dry the meat before adding lots and flavoring and fillers. This results in a product with a slightly smoky, drier taste that may overpower your taste buds.

There’s also often a misconception that jerky is higher in protein, however, this ultimately depends on the brand. At Kalahari, our biltong has nearly double the amount of protein per serving compared to many popular jerky brands while using a fraction of the ingredients.

While everyone has different taste preferences, biltong is often described as being more beef-forward in flavor, allowing the natural savory taste of the quality beef to shine while jerky absorbs whatever fillers and flavors are added during the smoking process.