The Angus Blog
Biltong vs Jerky: What's Actually Different?
If you've ever handed a South African a piece of beef jerky and called it biltong, you may have seen a polite smile and a slightly pained look. We get it. From across the room they look like cousins. Both are dried beef, both are seasoned, and both are made for snacking. But once you know how each one is made, the difference makes complete sense, and you can taste it.
Here's a friendly, no nonsense guide to what sets them apart.
Where biltong comes from
Biltong comes from Southern Africa. The name comes from Afrikaans: "bil" means buttock (as in the rump of the animal) and "tong" means strip or tongue. In other words, a strip of meat from the hindquarter.
Long before refrigerators, people needed meat that would keep. Early settlers and travellers in South Africa cured meat with vinegar, salt and spices, then hung it to dry in the cool, dry winter air. Soldiers on the open veld relied on it during the Second Boer War, and some South African soldiers in the First World War had it shipped to them from home.
Today biltong is sold all over South Africa, from butcheries to grocery stores. For South Africans living abroad, it's one of the first tastes of home people go looking for. Jerky has its own proud history in the Americas, built on the same smart idea: dry the meat so it lasts. The two snacks just took different roads to get there.
Difference 1: Air dried vs heat dried
This is the big one. Biltong is air dried. The meat is cured, then hung in moving air and left to dry slowly over a number of days. There's no cooking involved.
Jerky typically uses heat during production, often in a dehydrator, oven or smoker. For homemade meat jerky, the USDA recommends heating the meat to 160°F before dehydrating it. Heating and drying are separate steps. The different processes help shape the texture, thickness and flavor.
Difference 2: The cure (vinegar makes the magic)
Traditional biltong starts with vinegar. The meat is soaked or brushed with vinegar, then seasoned with salt and spices. Together with the slow drying, the vinegar, salt and spices are what cure the meat and give biltong its flavor and texture.
Jerky is traditionally dried with salt but without vinegar, and it's usually flavored with a marinade or spice rub before it's cooked. That's where many jerky styles get their sweet, smoky or teriyaki notes.
Difference 3: The spices
Classic biltong seasoning is simple: salt, black pepper and coriander. Coriander is the signature note. If you taste biltong and think "what is that warm, slightly citrusy flavor?", that's usually the coriander talking.
Jerky has a much wider range of flavors, from peppered to sweet and spicy, and it's often smoked. Biltong is rarely smoked. Of course, biltong has its fun side too. Alongside our traditional biltong, we make flavors like Chutney, Sweet Peri Peri, BBQ and Mango Habanero for anyone who likes a little adventure.
Difference 4: Thickness and texture
Because jerky is cooked quickly, it's usually cut very thin before it's dried, which gives it that chewy, uniform bite. Biltong is cut thicker, often into strips about an inch wide, and sliced after drying. The slow air drying lets thick pieces dry gently, which is why biltong can range from soft and moist in the middle to properly dry and crumbly. That's also why biltong lovers have strong opinions about how they like theirs.
At Angus we make it easy to pick your style. You'll find our biltong sliced, lean or more dry, or as a whole slab you can slice yourself.
And what about droëwors?
Droëwors (say it "droo-uh-vors") means "dry sausage" in Afrikaans. It's a thin sausage that is dried the same patient way as biltong, so you get that same cured, coriander led flavor in a snackable stick. And if you'd rather cook your sausage, our boerewors recipes show you how to get it just right on the grill.
So which is better?
Honestly? Whichever one you enjoy. Jerky is a great snack, and plenty of our customers grew up on it. Biltong is just a different experience: thicker, a little more tender, with a cured, savory flavor and that coriander warmth. If you love jerky, there's a good chance you'll love biltong too. The best way to find out is a taste test.
How we make ours
We've been making biltong and droëwors in the USA for more than 20 years, starting with family recipes we shared with friends. Today our biltong and droëwors are handcrafted at our store in Spring, Texas. We follow the traditional approach: a vinegar cure, simple spices and slow air drying. And like all good biltong, it's naturally high in protein.
Frequently asked questions
Is biltong the same as beef jerky?
No. Both are dried, seasoned meat, but biltong is cured with vinegar, salt and spices and then air dried without cooking. Jerky is cooked low and slow with heat, usually after a marinade or rub.
Is biltong cooked?
No. Biltong is cured with vinegar and salt, then air dried. Jerky, by contrast, is heated until it's dry.
What does biltong taste like?
Savory, meaty and lightly tangy from the vinegar, with a warm, slightly citrusy note from coriander. It's usually less sweet and less smoky than most jerky.
What's the difference between biltong and droëwors?
Biltong is made from strips of meat. Droëwors is a thin, dried sausage. Both are seasoned with similar spices and air dried, so they share that classic South African flavor.
Come taste the difference
Curious? Pop into our store at 255 Sawdust Rd, Spring, TX 77380 (Monday to Friday 10am to 6pm, Saturday 10am to 5pm) and our team will happily help you find your favorite. Not close by? Browse our biltong and droëwors online and we'll send a taste of South Africa your way.