Wet vs. Dry Biltong – Which Should You Choose?

If you've ordered biltong before or you're about to for the first time there's one question that trips up almost every newcomer: wet or dry?

Unlike beef jerky, which comes in one basic texture, biltong exists on a spectrum. How long it's left to air-dry determines everything: the texture, the flavor intensity, the shelf life, and even how you eat it. Understanding the difference is the first step to getting exactly what you want.

Here's a full breakdown of wet vs. dry biltong: what each one is, how it's made, what it tastes like, and which one is right for you.

What Makes Biltong "Wet" or "Dry"?

The difference between wet and dry biltong comes down to one thing: how long the meat has been left to air-dry.

Traditional biltong is made by coating thick cuts of beef in vinegar, salt, coriander, and pepper then hanging it in a cool, well-ventilated space for several days. During that time, airflow gradually draws moisture out of the meat. The longer it hangs, the drier and firmer it becomes.

The Drying Spectrum

• Wet biltong: Pulled after 3–4 days. Still has significant moisture in the center.
• Medium biltong: 5 days. Slightly firmer but still has give. A great middle-ground.
• Dry biltong: 6–7+ days. Firm all the way through. Dense, chewy, shelf-stable.

There's no single "correct" point; it comes down entirely to personal preference and what you plan to do with it.

Good to Know: At Lowfeld, you can specify your preferred texture when ordering. We'll dry each batch to your preference before it ships.

Wet Biltong The Traditional Favourite

Texture & Appearance

Wet biltong is the form most South Africans grew up eating. It's pulled from the drying hook while still soft in the center. The exterior has a slightly firm crust, but the inside yields easily when you bite into it. The color is a vivid deep red, almost like a freshly cooked steak.

Sliced thick, wet biltong has a mouthfeel that's genuinely closer to a rare steak than anything you'd associate with a snack. It doesn't require much chewing effort, it just pulls apart cleanly.

Flavor

Because moisture is still present, the flavors are bold and juicy rather than concentrated. The coriander and pepper are upfront, the beef flavor is rich and clean, and the vinegar tang has faded to a very subtle background note. It tastes alive in a way that fully dried meat doesn't quite achieve.

Shelf Life

This is the trade-off. Wet biltong needs to be refrigerated and eaten within 3–5 days. It's not a travel snack or a buy-in-bulk option, it's a fresh product meant to be enjoyed soon after it arrives.

Best For: First-timers wanting the authentic South African experience, home snacking, and anyone who prioritizes flavor and texture over convenience.

Dry Biltong The Snacker's Choice

Texture & Appearance

Dry biltong is left to hang for 6–7 days or more, until the moisture has been drawn out all the way through. The result is a firmer, denser product darker in color, with a satisfying resistance when you bite into it. It can be sliced paper-thin or broken into small pieces, and it holds its shape without refrigeration.

If wet biltong is the steak, dry biltong is the charcuterie. It slices cleanly, displays beautifully on a board, and keeps well for days at room temperature.

Flavor

With less moisture comes more concentration. The flavor of dry biltong is deeper, more intense, and slightly more savoury than its wet counterpart. 

The coriander is more pronounced, and the beef flavor has a richness that comes from the extended drying process. Some people describe it as more complex, others simply say it tastes more like "proper biltong."

Shelf Life

Dry biltong can be kept at room temperature for up to 2 weeks (longer in the fridge), making it significantly more practical for gifting, travel, gym bags, desk drawers, or simply buying in larger quantities.

Best For: Snacking on the go, charcuterie boards, gifting, buying in bulk, and anyone who wants biltong that keeps without refrigeration.

Wet vs. Dry: Full Comparison

What About Medium Biltong?

Medium biltong dried for around 5 days is exactly what it sounds like: a balanced middle ground between wet and dry. It has enough moisture to stay tender and flavorful, but enough drying time to hold its shape well and last a few days longer than wet biltong.

For first-time buyers who aren't sure which end of the spectrum to start with, medium is the safest bet. You get the authentic biltong experience without committing to either extreme. Most people who start on medium end up discovering a strong preference for one direction after a few orders.

Our Recommendation: Not sure? Order medium. It's a great introduction to what biltong is supposed to taste like and from there, you'll know exactly which direction to go next time.

Which Should You Choose? Quick Guide

Does Texture Affect Nutrition?

Slightly yes. Because dry biltong has had more moisture removed, the same weight of dry biltong contains more protein per ounce than wet biltong. The beef itself is identical; it's simply more concentrated.

• Wet biltong: Approximately 14–16g protein per oz
• Dry biltong: Approximately 16–18g protein per oz

Both are naturally low in carbs and free of added sugar, making either version an excellent choice for keto, paleo, or high-protein diets. The carb count doesn't change between wet and dry; the difference is purely in the protein density.

Final Thoughts

There's no wrong answer here. Wet biltong and dry biltong are both genuinely excellent; they're just different experiences. Wet is about the fresh, bold, steak-like bite that South Africans have grown up with for centuries. Dry is about convenience, concentration, and versatility.

The best way to decide? Try both. At Lowfeld Soul Food, you can specify your preference on any biltong order and if you can't choose, our South African Favorite Sample Pack is a great way to experience the full range in one box.

Order Your Biltong Your Way
Specify wet, medium, or dry on any order. Made fresh, ships within 5 days, no preservatives.