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If ever there was a definitive guide to jerky and biltong, this is it.
Look no further if you want to know the full story of these delectable meaty treats because we’ve got everything covered. This article looks at the origins and history of jerky and biltong, their similarities and differences, their nutritional profiles and health benefits plus it offers ideas and inspiration for different recipes, flavours, pairings and presentation options using these dried meat snacks.
Here’s how it all began.
The stories of jerky and biltong both started centuries ago on opposite ends of the world.
Jerky originated in the snow-capped peaks of Central America and biltong can be traced back to early indigenous cultures in South Africa. Both dehydrated meats were borne from practical necessity as the pioneering cultures in both hemispheres needed to find a protein source that was portable, convenient and which could be stored for extended periods without spoiling.
Jerky was first made in the 1500s by the Quecha people – a native South American tribe who lived high up in the mountains of what is modern-day Peru. They learnt to dehydrate various types of meat such as llama, bison, deer and elk by smoking it over fire – and it soon became a staple food on their extended hunting expeditions and essential to their survival during the long, freezing winters.
When the region was colonised, the original Chechuan word for this food ‘Ch’arki’ (meaning burnt meat) evolved into the Spanish ‘charqui’ which then became ‘jerky’.
In a similar vein, sustenance and food preservation were vital for the early cultures in South Africa, and indigenous tribes like the Khoikhoi invented ways to cure and air-dry their meat so that it wouldn’t spoil.
This method of food preservation attracted the attention of the Dutch settlers who came to the Cape in the 17th Century – and they adapted the original curing and flavouring methods to preserve large quantities of meat, predominantly beef. These chunks of meat were a valuable source of nutrition for these Voortrekkers during their ‘Great Trek’ to forge new frontiers in the hinterland.
The name for these chunks of dried meat came about as a result of the amalgamation of two Dutch words ‘bil’ (meaning buttock or rump) and ‘tong’ (meaning strip or tongue) – and the rest is, well history.
So when you tuck into a stick of crunchy jerky or feast on spicy biltong, you’re tasting the cultural legacy of early civilizations whose ‘survival foods’ have won legions of fans right around the world.
Now that we know where biltong and jerky came from, let’s take a close look at where they are today. The topics to be examined in this comprehensive guide include the:
Jerky and biltong: what’s the difference?
These two dried meat snacks are often thought of as one and the same, but while there are some similarities, they’re actually quite different in a lot of respects.
They both use lean meat as the primary ingredient and both are produced by dehydrating the meat, but that’s where the similarities end. The rest of the ingredients and the production techniques are different and they also have different nutritional profiles.
When you make biltong, you first cure the chunks of meat in a salt and vinegar brine before seasoning it with various spices and herbs to give it the desired flavouring. The meat is then hung out to dry naturally.
On the other hand, jerky is a marinated product which is dehydrated in an oven.
The differing production methods and ingredients mean that the nutritional profile of the two is also quite different. While these two ‘supersnacks’ are both high in protein with plenty of beneficial vitamins and minerals, biltong is significantly lower in sodium and carbohydrates (sugars).
The following table gives a quick snapshot of the differences between jerky and biltong.
| JERKY | BILTONG | |
| Cut of meat | Strips of meat | Large chunks of meat |
| Ingredients | Salt, sugar, flavourings, sauces (eg BBQ, Worcester sauce) | Salt, vinegar, spice mix |
| Dehydration process | Flash dried over heat | Naturally air dried. Significantly longer production time. |
| End product | Slightly chewy and crunchy strips | Softer texture than jerky. Biltong can be kept as a whole chunk or sliced. Production technique can be varied to produce moist, medium or dry biltong |
>> Read more about the difference between Biltong and Jerky
The nutritional profile of biltong and jerky
Biltong and jerky both get the thumbs up from the experts as they contain a variety of nutrients that support a healthy lifestyle and which also support a number of vital bodily functions. They’re both heavily protein forward and as well all know, protein is essential for muscle and tissue repair and growth. It also aids in blood oxygenation.
Let’s take a closer look at the nutritional profile of jerky and biltong.
These two meaty snacks are also low in carbohydrates, although biltong has a lower carb content than jerky due to the ingredients and the production technique. A carb-conscious diet is widely accepted as a significant contributor to a healthier lifestyle, so you can be confident of your snack choices when you reach for the packet of biltong and jerky (in moderation of course!).
Jerky and biltong also deliver essential vitamins and minerals in spades. These include iron, vitamin B12, vitamin B9, choline, magnesium, zinc and phosphorous – each of which play a key role in a variety of metabolic processes and bodily functions. For example, iron is crucial for the manufacture of red blood cells and zinc is an important contributor to maintaining a robust immune system.
Some of the marinades and sauces used to make different flavours of jerky can contain high levels of sugar and salt. Jerky is also ‘cooked’ over heat to dry and is therefore considered a processed food. The heat treatment can also result in a breakdown of some of the amino acids.
On the other hand, biltong is considered a more natural product because it is simply brined in a salt and vinegar mix before being manually spiced for flavour and then hung out to dry.
Generally speaking, a 30g serving of lean beef biltong contains around 300kJ energy (75 calories), while 30g of jerky contains around 40OkJ (97 calories).
Are biltong and jerky considered healthy?
Let’s look at the health benefits of jerky and biltong.
There’s no doubt that their high-protein, lower carb profile makes them ideal snacks for supporting a healthy lifestyle and maintaining a balanced diet.
They’re both also predominantly made from lean protein which is digested slowly by the body providing a steady and sustained release of energy. This is far healthier for you and avoids the blood glucose spikes which often follow the consumption of high-carb processed snacks like sugar-laden cookies, crisps, pretzels, flavoured popcorn, pastries etc.
This article on the science behind the snacks takes a deep dive into on biltong and jerky from a nutritional and health perspective and is a must-read if you want peace-of-mind about how to fuel up your body.
Biltong is generally considered a meatier tasting snack because it is often only seasoned with vinegar, coarse salt and a simple traditional spice blend with coriander seeds and coarsely ground black pepper. Sometimes, producers add other herbs and spices such as dried garlic, paprika, chilli flakes and cumin to the mix to change up the flavour, but usually biltong just tastes like biltong. (Of course, it’s always best to buy your biltong from a reputable producer or make your own).
On the other hand, jerky is available in a wide range of flavours as a result of the variety of ingredients that can be added to the marinade mix. For example, you can get mango chilli jerky, extra hot jerky, chilli jerky, sweet BBQ jerky, peri-peri jerky, cajun jerky and many more – it’s really a matter of experimenting with different types of jerky until you find your favourite.
Arron Zamel has been General Manager of DJays Gourmet since 2015 and under his expert leadership, the company has cemented its reputation as Australia’s leading supplier of packaged jerky and biltong.
His strong family connection to South Africa, his marketing and management degree from Monash University, his technical expertise plus his experience as a successful entrepreneur and import/export business owner made him the ideal candidate for the challenging position.
Additionally, Arron’s innovative approach to management, his proven brand-building credentials, his strong customer focus and youthful energy have ensured that DJays Gourmet’s high-quality biltong and jerky have become Australia's dried meat treats of choice.
He understands traditional South African flavours and the precision techniques required to create truly authentic biltong, jerky and droewors (dried sausage). Part of his job is overseeing operations at DJays' purpose-built facility in Perth, WA where tons of Australian beef goes into making premium dried meat products each month for distribution to retail and wholesale customers across Australia.
For more insights into Arron’s world, visit the DJays Gourmet website, check out their Facebook page or follow them on Instagram @djaysgourmet.
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