Biltong and jerky are both dried meat snacks, but they are not simply two names for the same product. The cut of meat, curing ingredients, drying method and final texture are all different.

Biltong is a Southern African tradition

Biltong is usually made from thick strips of beef or game. The meat is seasoned and cured with salt, vinegar and spices—most famously coriander and black pepper—before being hung to air-dry. Because the pieces are thick, the centre can remain soft and moist or be dried further depending on preference.

Jerky is normally thinner

Jerky is commonly cut into thin strips and dried more quickly, often with heat. Marinades vary widely and may include sugar, sauces, smoke flavour or stronger seasoning. The thinner cut and faster drying usually produce a more uniform, chewy texture.

The main differences

• Cut: biltong is generally thicker; jerky is generally thin.
• Process: biltong is cured and air-dried; jerky is commonly dehydrated with heat.
• Flavour: biltong traditionally uses vinegar, salt and coriander; jerky recipes often rely on marinades and smoke.
• Texture: biltong can be wet, medium or dry; jerky is usually consistently chewy.
• Fat: many biltong lovers actively choose fatty pieces, while jerky is more often trimmed lean.

Which one is better?

That comes down to taste. Jerky suits people who enjoy a thin, chewy snack with a marinade-driven flavour. Biltong offers more control over the cut, fat and dryness, with a richer meat flavour and a softer bite when ordered wet.

For South Africans, biltong is also tied to home, sport, road trips, braais and family preferences. At Sampsons Biltong we keep the focus on quality meat, proper seasoning and the texture you actually enjoy—whether that means lean and dry or beautifully fatty and wet.