The Ultimate Biltong vs Jerky Texture Guide

Have you ever wondered why biltong and jerky don’t have the same texture? 

This detailed guide explores the distinctive mouthfeel of these two protein-rich snacks and explains the key factors behind their differing textures and unique sensory experience.  It also unpacks the textural differences between the various types of biltong including moist biltong, medium dry biltong, dry biltong and snapsticks.

By the way, if you intend trying out these meaty treats for the first time, don’t settle for ordinary.  Power up your maiden voyage with Australia’s best biltong and jerky from DJays Gourmet and taste heaven in your first bite!

Why do biltong and jerky have different textures?

The texture of biltong and jerky vary as a result of their different:

• production methods
• cuts of meat
• ingredients and seasonings

As a general rule, biltong has a more tender texture whilst jerky tends to be firmer and chewier.

Let’s first look at how the production methods differ and how these affect the mouthfeel of the two products.

Jerky and biltong preparation – how the two differ

Jerky is made by first cutting meat into thin strips, then marinating and drying the strips in a low temperature oven or dehydrator.  The drying process is relatively short. 

Biltong is made by curing larger chunks of meat in a blend of spices, salt and vinegar and then hanging these out to air dry naturally over an extended period of time.  This process gives the chunks a slightly dry exterior while allowing varying degrees of internal moisture depending on the type of biltong being made – eg soft and tender to completely dry.

Basically, the main factor contributing to the textural differences between the two is that jerky is ‘cooked’ or smoked whereas biltong is cured and dried naturally.  The heat involved in jerky production also alters the structure of the meat, making it more chewy, drier and tougher whereas air-dried biltong tends to have a richer, more steak-like texture.

How the cuts of meat used in biltong and jerky affect the texture

The thin strips of jerky result in a product that is chewy and a bit crispier and tougher.  The cooking or smoking process over heat can also result in some caramelisation of the jerky strips, leading to an extra chewy mouthfeel.  Jerky slices are also generally uniformly thin in size, which makes for a more consistent texture.

On the other hand, the larger chunks of meat used to make biltong and the slower, natural dehydration process allows for greater variations in texture and moistness. Adjusting the drying time also allows manufacturers (or you if you’re making your own biltong) to customise the texture of the meat.

The chunks are also sliced into strips after drying which allows for variable thickness and therefore texture.

Each manufacturer has their own way of making jerky and biltong s well as their own special recipes and spice mixes, which means that no two brands are the same.  Our suggestion is to order beef biltong and jerky online from DJays Gourmet and try the two side-by-side if you’re really curious about discovering how the two differ in texture.

Why the ingredients in biltong and jerky affect their texture

Jerky and biltong are made using vastly different ingredients.

Jerky strips are marinated in a variety of mixtures which often include sugar, soy sauce, honey and various seasonings and these play a role in the chewy texture of jerky.  As mentioned earlier, the sweet elements of the marinades can also create a lightly caramelised exterior on the jerky.

Biltong is made by curing chunks of meat in a simple mix of salt, vinegar and spices.  You can also get biltong in other flavours like chilli and mild pepper, but the meat is never marinated, only brined and spiced.  These ingredients contribute to biltong’s tender and easy-to-bite consistency.

What’s the textural difference between the different types of biltong?

Biltong comes in all shapes and sizes – from chunks, strips, moist, medium and dry to crunchy snapsticks. 

Moist biltong often has a slightly pink hue on the inside – a bit like a rare or medium rare steak – and the texture is soft and tender.  Dry biltong which has been hung for longer tends to be a little chewier because the inside contains less moisture, whilst snapsticks are even dryer and crunchier.

Each product has its own unique texture and taste – but they all have that same savoury moreishness which has made biltong a universal favourite.

To recap

The textural diversity of biltong and jerky is one of the things that makes these two snacks so interesting and so delicious – so here’s a snapshot of all the differences covered in this guide.

For more insights into the world of biltong and jerky, visit the DJays Gourmet website, check out our blog, find us on Facebook or follow us on Instagram @djaysgourmet.