Biltong vs Jerky: What’s the Actual Difference?

Two dried meat snacks walk into a bar. The barman asks, “What’s the difference between you two?” They both answer at once.

That’s basically how it goes when you try to settle the biltong vs jerky debate. Both are made from beef, both are rich in protein, and both have a loyal following. But spend five minutes learning how each one is made and you’ll quickly see why fans of one often become fans of both.

Here’s everything you need to know.

Where They Come From

The stories behind biltong and jerky are as different as the snacks themselves.

Biltong has its roots in Southern Africa. When Dutch settlers arrived at the Cape in the 1600s, they needed a way to preserve meat for long journeys across unfamiliar territory. They used what they had: vinegar, salt, and spices, combined with the dry African air. The word “biltong” comes from the Dutch “bil” (rump) and “tong” (strip): quite literally a strip of rump meat.

Jerky traces its origins to the Indigenous peoples of South America, with the Quechua word “ch’arki” giving us the name we use today. Like biltong, it was born out of necessity: a way to preserve meat without refrigeration on long hunts and travels. Spanish colonisers picked up the technique and it spread from there.

Two continents, two centuries, one shared idea: make the meat last.

How They’re Made

This is where biltong and jerky really part ways.

Biltong starts with a proper cut of beef: topside, silverside, and rump are the favourites. The meat is cut into thick chunks, marinated in a mix of vinegar, salt, black pepper, and coriander seeds, then hung to air-dry for anywhere from three days to a couple of weeks. No heat involved. The result is a natural crust on the outside while the centre stays tender and moist.

Jerky uses a very different approach. The meat is sliced thin, marinated (often with sweeter, more varied flavour combinations), and then dried using a heat source (typically a dehydrator or oven) over six to twelve hours. The heat and thin slicing mean the moisture leaves quickly, creating that characteristic firm, chewy texture.

The short version: biltong is air-dried and takes days. Jerky is heat-dried and takes hours.

Texture: Moist vs Chewy

One of the most common questions we get is “which one is chewier?” The honest answer is: jerky.

Because jerky is sliced thin before drying and exposed to heat, it loses moisture fast. You get a consistent, firm chew all the way through. That’s not a criticism. Plenty of people love it for exactly that reason, especially for snacking on the go.

Biltong is sliced after the drying process, and depending on how long it’s been hung, the texture ranges from moist and tender (what we call “moist biltong“) right through to fully firm (“dry biltong“), with “medium dry” sitting nicely in the middle. If you’ve only ever tried one style, it’s worth working your way through all three.

Taste: Savoury vs Sweet

The flavour difference comes largely from the marinade.

Traditional biltong keeps things simple: vinegar, salt, pepper, and coriander. The result is deeply savoury and meaty, what some people call an umami punch. There’s no sweetness to it. What you taste is the quality of the beef.

Jerky marinades tend to be bolder and more varied. You’ll find everything from Cajun to barbecue to sweet chilli, and many recipes include sugar or honey to create that slightly sweet-smoky hit. Our beef jerky and marbled jerky lean into bold flavour without being cloying about it.

Neither approach is wrong. They’re just different eating experiences.

Nutrition: How Do They Stack Up?

Good news for fans of both: they’re more similar nutritionally than you might expect.

Both biltong and jerky are high in protein, low in carbohydrates, and a natural source of the nutrients beef is known for, including zinc and B vitamins. They’re both shelf-stable, portable, and don’t need refrigeration.

The main difference is fat. Because biltong uses thicker cuts and isn’t trimmed as aggressively before drying, it can carry a little more natural fat depending on the cut, particularly if marbled meat is used. Jerky tends to use leaner cuts by default, because fat doesn’t dry well with heat.

On carbs, jerky marinades can introduce some sugar, which adds up if you’re tracking macros. Our savoury jerky flavours sit at roughly 1–7g of carbohydrate per 100g; Mango Chilli is the sweet exception and is noticeably higher at around 27g, so check the label on that one. Biltong’s traditional recipe is essentially carb-free.

Either way, both comfortably beat the typical office biscuit tin. For a deeper look at how dried meat fits into clean eating patterns, see our guide to biltong and jerky in a clean eating pantry.

When to Choose Biltong vs Jerky

Different situations call for different snacks.

Reach for biltong when:

• You want something deeply savoury and satisfying
• You’re watching carbs or sugar closely
• You like having texture options (moist, medium dry, dry)
• You’re new to dried meat and want to understand what the fuss is about

Reach for jerky when:

• You want a bolder, more varied flavour hit
• You prefer a consistently firm, chewy texture
• You’re sharing with people who grew up on American-style snacks
• You’re after something quick to grab and go

And honestly? Keep both. They’re not competing for the same occasion.

The D.Jays Take

We’ve been making both since 1985, and we’re genuinely fond of each of them for different reasons. Our biltong uses 100% Australian beef and a recipe that hasn’t changed much in four decades: simple ingredients, air-dried properly, sliced to your preferred texture. Our jerky leans into bold seasoning while keeping the ingredient list clean.

Both are made in our HACCP-accredited factory in Malaga, WA. Both use Australian beef. Neither contains any nonsense you’d struggle to pronounce.

Shop biltong and jerky, or grab a combo pack and put them side by side yourself.