Biltong is a dried and cured meat snack that is considered a delicacy in South Africa. It can be made from beef or other game meat and is widely available in convenience stores. While it may appear similar to jerky, there are several differences between the two.
Key Takeaways
- Jerky is cooked at low temperatures with smoke, while biltong is uncooked and air-dried.
- Biltong retains some moisture, making it more flavorful, while jerky is completely dry.
- Biltong is thicker than jerky and can sometimes replace a whole meal.
Biltong originated as a method of meat preservation, allowing people to travel long distances with their own food source. The meat is cut following the grain, washed in vinegar, and hung to dry after being covered in spices. Biltong is enjoyed as a snack and often accompanies beer.
Jerky, on the other hand, is made by trimming all fat from the meat and air-drying it to remove moisture. The meat is washed with vinegar and salt is applied to prevent bacterial growth. Nowadays, jerky makers often smoke the marinated and dried meat to enhance its flavor. Sometimes sugar is used instead of salt for a sweeter taste. Jerky can be eaten on its own without any accompaniments.
In addition to the differences in preparation and texture, biltong is more popular in South Africa, while jerky is more common in the United States. Biltong is also used as a teething aid for toddlers, and special biltong boxes are often used for its preparation.
