If you've ever Googled "what is biltong" or stumbled across a bag at a specialty store, your next thought was probably: isn't this just beef jerky? The short answer is no and once you try authentic South African biltong, you'll understand why that comparison doesn't hold up.
Both are dried meat snacks. But beyond that, biltong and beef jerky are fundamentally different products with different origins, different processes, different textures, and very different flavor profiles. Here's a complete breakdown so you know exactly what you're choosing.
Where They Come From
The History of Beef Jerky
Beef jerky as most Americans know it traces back to Indigenous peoples of the Americas, who dried meat to preserve it during long journeys. Commercial jerky took off in the 20th century as a gas station snack staple and with mass production came preservatives, liquid smoke, sugar, and soy sauce.
The History of Biltong
Biltong has an entirely separate origin story. It was developed by Dutch settlers (Voortrekkers) in South Africa during the 1600s and 1700s as a way to preserve meat during long treks across the country.
The word itself comes from Dutch: "bil" (rump) and "tong" (strip). The traditional curing method vinegar, salt, coriander, and air drying has barely changed in over 300 years..
How They're Made: The Core Difference
This is where biltong and jerky truly diverge and it affects everything about the final product.
How Beef Jerky Is Made
Commercial beef jerky is made by marinating thin slices of beef in a sweet and salty liquid (soy sauce, brown sugar, Worcestershire), then cooking it in a dehydrator or oven at low heat. The heat kills bacteria and removes moisture, but it also changes the texture and flavor significantly. The sugar caramelizes, the meat firms up, and you get that characteristic chewy, slightly sticky bite.
How Biltong Is Made
Biltong uses no heat whatsoever. Thick cuts of beef are marinated in vinegar and coated with salt, black pepper, and coriander, the defining biltong spice then hung to air-dry over several days. The vinegar lowers the pH to make it safe, and steady airflow gradually draws out the moisture while locking in flavor.
What you're left with is a product that retains far more of the meat's natural character, richer, more complex, and far less processed tasting.
Key Takeaway: Jerky = heat-dried. Biltong = air-dried. That one difference changes everything: the texture, the nutrition, and the flavor.
Texture: Night and Day
Jerky Texture
Beef jerky is typically thin, flat, and tough to chew. The combination of thin cuts and high heat breaks down the meat fibers aggressively, leaving a stringy, rubbery result that requires serious jaw effort.
Biltong Texture
Biltong is cut in thick slabs, giving you real control over what you get. At Lowfeld Soul Food, you can choose your preferred style:
•Wet biltong still moist in the center, almost steak-like in tenderness
•Medium slightly firmer with a satisfying bite
•Dry biltong fully dried through, crunchy and perfect for snacking on the go
We air-dry for the precise amount of time to hit that satisfying balance — a slight crust on the outside, rich and flavorful all the way through.
Flavor: Clean and Bold vs. Sweet and Smoky
What Jerky Tastes Like
Most commercial beef jerky leads with sweetness or smokiness. The sugar-forward marinade and smoke flavoring often mask the actual taste of the beef especially in gas station brands packed with MSG and artificial flavoring.
What Biltong Tastes Like
If you're used to jerky, the first thing you'll notice about biltong is what's NOT in it. No liquid smoke. No brown sugar. No MSG. No artificial flavors. What you get instead is the natural, deep flavor of quality beef — enhanced, not masked, by:
•Coriander — the backbone of biltong, slightly citrusy and warm
•Salt — for curing and seasoning
•Black pepper — sharp, clean heat
•Vinegar — used in curing, subtle and barely detectable in the final bite
The result is a savory, clean flavor that lets the quality of the beef shine. Biltong is for people who want to actually taste the meat.
Why Biltong Wins Nutritionally
Because biltong isn't loaded with sugar and additives, it's naturally high in protein and extremely low in carbs. Our biltong typically contains less than 1g of carbs per serving, with 16–18g of protein per ounce making it one of the cleanest, most nutritionally dense meat snacks available anywhere.
Standard beef jerky, by contrast, often contains 3–8g of carbs per serving from added sugars, and significantly less protein because the meat is thinner and stretched further with fillers.
Worth Noting: Always read the label on jerky. Many popular brands contain corn syrup, caramel color, MSG, sodium nitrate, and artificial smoke flavoring. Biltong's ingredient list is short by design.
What About Droëwors? (South Africa's Other Cured Meat)
While we're comparing South African cured meats to American snacks, it's worth introducing droëwors, the other beloved product in our range. Droëwors (pronounced drew-vors) are thin, air-dried beef sausage sticks made with a traditional blend of beef, fat, and spices.
Droëwors vs. Beef Sticks / Slim Jims
Think of droëwors as the South African answer to a beef stick but made with real, clean ingredients and without the artificial fillers. Where a Slim Jim is soft, rubbery, and packed with preservatives, droëwors is firm, flavorful, and dried naturally. They pair perfectly with biltong on a charcuterie board, or just tuck a few in your gym bag for a clean protein hit.
So Which Should You Choose?
If you've never had biltong, honestly try both and let your taste buds decide.
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Love bold, savory, natural flavor? Biltong is your snack.
- On a keto, paleo, or carnivore diet? Biltong was built for you.
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Want a quick grab-and-go protein stick? Try our Droëwors.
- New to South African food and want to sample everything? Grab our South
- African Favorite Sample Pack.
Already a jerky fan but want something better? Start with our classic Beef Biltong Slices.
Final Thoughts
Ready to taste the real difference? Authentic South African biltong is more than just a snack it’s a tradition built on quality, simplicity, and bold flavor. At Lowfeld Soul Food, every batch is made to order using time-honored recipes from the Lowveld, near Kruger National Park.
With no preservatives or fillers, you get clean, high-protein goodness that’s fresh and naturally air-dried. Nothing sits on shelves for months; your biltong is prepared and shipped within days for peak flavor.
If you're ready to move beyond ordinary jerky, now’s the time to try something truly better. Visit Lowfeld Soul Food and experience authentic biltong today.