Biltong vs Jerky: What is the Real Difference?

TL;DR:While both biltong and jerky are dried meat snacks, they differ in origin, preparation methods, flavour profiles, textures, and how heat treatment affects their protein content. Biltong is air-dried and cured with vinegar and spices, preserving more of the meat’s natural proteins. Jerky is dehydrated using heat at higher temperatures, which can lead to protein denaturation, resulting in a different texture and potentially altering the protein’s nutritional quality.

Introduction

When it comes to savoury, protein-packed snacks, biltong and jerky are two favourites that often come to mind. At first glance, they might seem similar—both are dried meats that make for convenient on-the-go munching. However, delve a little deeper, and you’ll find significant differences that set them apart. Whether you’re a fitness enthusiast seeking a healthy snack or a foodie exploring global flavours, understanding the distinctions between biltong and jerky can enhance your culinary journey. Let’s explore what truly differentiates these two meaty delights.

Origins of Biltong and Jerky

The first major difference lies in their origins, each rooted in rich cultural histories.

• Biltong: Originating from South Africa, biltong has been a staple since the 17th century. Dutch settlers developed this method of preserving meat using vinegar and spices during their treks across the country. The name “biltong” comes from the Dutch wordsbil(buttock) andtong(strip or tongue).
• Jerky: Jerky traces its roots to the indigenous peoples of the Americas. The word “jerky” comes from the Quechua wordch’arki, meaning dried or burned meat. Native Americans preserved meat by cutting it into thin strips and drying it over a slow-burning fire or in the sun.

Understanding their histories provides insight into the cultural influences that have shaped their unique preparation methods and flavours.

Preparation Methods

The way biltong and jerky are prepared significantly impacts their taste, texture, protein integrity, and nutritional content.

Biltong Preparation

• Air-Drying: Biltong is traditionally air-dried over several days, usually at temperatures between 20°C to 30°C. The meat is cut into thick strips, marinated in vinegar and spices, and then hung in a cool, dry place to cure.
• Vinegar Cure: The use of vinegar not only adds a tangy flavour but also acts as a natural preservative, inhibiting bacterial growth during the drying process.
• Spice Blend: Common spices include coriander seeds, black pepper, salt, and sometimes chilli flakes. These spices penetrate the meat during curing, enhancing its natural flavours.

Jerky Preparation

• Heat Dehydration: Jerky is typically dehydrated using heat, often in an oven, smoker, or food dehydrator, at temperatures ranging from 60°C to 80°C. This process is quicker, usually taking several hours.
• Marination: The meat is sliced thinly and marinated in a mixture that often includes soy sauce, sugar, honey, and various seasonings.
• Cooking Temperature: To ensure safety, jerky is heated to an internal temperature of at least 71°C, which is sufficient to kill harmful bacteria but also leads to protein denaturation.

Watch and listen below to how we prepare our biltong at Biltong Chief.

Effect of Heat on Protein in Meat

Understanding how heat affects protein is crucial in comparing biltong and jerky.

• Protein Denaturation: Proteins begin to denature at temperatures around 40°C and above. Denaturation alters the protein’s natural structure, which can affect texture and potentially reduce certain nutritional qualities.
• Jerky and High Heat: Since jerky is dehydrated at temperatures between 60°C to 80°C, the proteins in the meat undergo significant denaturation. This process changes the meat’s texture, making it tougher and chewier. High heat can also lead to the breakdown of heat-sensitive nutrients.
• Biltong and Low Heat: Biltong is air-dried at much lower temperatures (20°C to 30°C), minimising protein denaturation. This gentle process helps preserve the meat’s natural protein structures and nutrients, potentially offering a higher nutritional value.
• Nutritional Implications: While denatured proteins are still nutritionally valuable, the gentle drying process of biltong may retain more bioactive compounds and essential amino acids. This means biltong could provide a more readily available source of protein compared to heat-treated jerky.

Flavour Profiles and Seasonings

The distinct preparation methods lead to different flavour profiles.

Biltong

• Savoury and Tangy: Thanks to the vinegar cure and spices like coriander, biltong offers a complex, savoury taste with a hint of tanginess.
• Natural Meat Flavour: The slower air-drying process preserves the natural flavours of the meat, providing a richer taste.
• Variety without Additives: Different cuts of meat like beef, game, or ostrich can be used, each bringing its unique flavour without the need for artificial additives.

Jerky

• Sweet and Salty: Jerky often contains sugar or honey in its marinade, giving it a sweeter taste balanced with saltiness.
• Flavour Variations: From teriyaki and barbecue to spicy chilli, jerky comes in a wide range of flavours due to the diverse marinades used.
• Smoky Notes: Smoking adds a distinct smoky flavour that many find appealing.

Texture Differences

Texture is a significant factor that distinguishes biltong from jerky.

• Biltong: Generally softer and more tender. The thickness of the cuts and the air-drying process result in a chewy yet easy-to-bite texture. You can find it in various moisture levels, from moist to dry, catering to different preferences.
• Jerky: Typically thinner, tougher, and drier. The heat dehydration process makes it chewier, requiring more effort to eat. It’s consistent in texture, usually without much variation.

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Nutritional Comparison

While both snacks are high in protein, there are nutritional differences to consider, especially regarding how heat treatment affects protein quality.

Biltong

• High Protein Integrity: The low-temperature air-drying process helps preserve the natural structure of proteins, potentially making them more bioavailable.
• Rich in Nutrients: Minimal heat exposure means that heat-sensitive vitamins and minerals are better preserved.
• Low Sugar: Rarely contains added sugars, making it a favourable option for low-carb diets.
• Natural Fats: Contains natural fats from the meat, contributing to satiety.
• Additive-Free: Generally free from artificial preservatives and additives.

Jerky

• Protein Denaturation: High-temperature dehydration leads to protein denaturation, which doesn’t eliminate the protein’s nutritional value but may affect its digestibility.
• Higher Sugar Content: Marinades often include sugars, increasing the carbohydrate content.
• Lower Fat: Usually made from lean cuts, resulting in lower fat content.
• Preservatives: May contain nitrates, MSG, and other additives to extend shelf life.

Which One Should You Choose?

Your choice between biltong and jerky depends on taste preferences, dietary needs, and texture desired.

• For a Natural, Protein-Rich Snack: If you prefer a tender texture with rich, meaty flavours and minimally altered proteins, biltong is the way to go.
• For a Sweet and Chewy Treat: If you enjoy a variety of flavours and don’t mind a bit of sugar, jerky might be more appealing.
• Dietary Considerations:
  • High Protein Bioavailability: Choose biltong to potentially benefit from better-preserved proteins and nutrients.
  • Low-Carb/Keto Diets: Biltong is generally more suitable due to its low sugar content.
  • Low-Fat Diets: Jerky might be preferable as it typically contains less fat.

Conclusion

While biltong and jerky might seem similar as dried meat snacks, they offer distinct experiences rooted in their unique histories, preparation methods, and how heat treatment affects their proteins. Biltong provides a tender, flavourful bite that’s true to its South African heritage, with proteins preserved through gentle air-drying. Jerky offers a chewier texture with a variety of flavours influenced by American traditions, though its high-heat preparation alters the protein structure. Both have their merits, and trying each can be a delightful journey for your taste buds.

P.S.Curious to experience the authentic taste of South African biltong and its protein-rich goodness? Explore our range ofbiltong products hereand discover why it’s a favourite among meat lovers worldwide!