Biltong vs Beef Jerky: What’s the Real Difference?

If you’ve ever stood in a shop staring at packets of dried meat and wondered “what’s the difference between biltong and beef jerky?”, you’re far from alone. It’s one of the most commonly searched questions in the snack world — and it’s a fair one. Both are dried-meat products. Both are packed with protein. Both are portable, shelf-stable, and satisfying. So are they basically the same thing with different packaging?

Not even close. While biltong and beef jerky might sit in the same aisle, they’re fundamentally different products — made using different methods, with different ingredients, different nutritional profiles, and very different tastes. Choosing between them isn’t just a matter of preference; once you understand what sets them apart, you’ll see why so many people who try biltong never go back to jerky.

In this guide, we’ll break down the real differences across every category that matters: how they’re made, what they taste like, what’s inside them, how they stack up nutritionally, which suits your diet best, and which gives you better value for money. By the end, you’ll know exactly which one belongs in your gym bag, office drawer, or kitchen cupboard.

The Short Answer

Biltong is a South African air-dried meat made by curing strips of beef in vinegar and spices, then hanging them to dry in cool, circulating air over several days. Beef jerky is typically made by marinating thin slices of meat in a sweet or smoky sauce, then drying them using heat — either in an oven, a smoker, or a commercial dehydrator.

That single difference in drying method — cold air versus heat — creates a cascade of differences in taste, texture, nutrition, and ingredient lists. Let’s dig into each one.

How They’re Made: Two Completely Different Processes

How Biltong Is Made

Biltong-making is a centuries-old craft that originated with Dutch settlers in 17th-century South Africa. The process is simple and remarkably unchanged:

Thick strips of quality beef (usually silverside or topside) are marinated in vinegar, then seasoned with coarse salt, cracked black pepper, and ground coriander. The strips are hung on hooks in a well-ventilated drying room and left to air-dry for three to seven days. No heat is applied at any point. The cool, circulating air gradually draws out moisture, concentrating the flavour and preserving the meat naturally.

The result is a snack that ranges from soft and moist (“wet” biltong) to firm and chewy (“dry” biltong), depending on how long it’s been dried. Because the meat is never cooked, it retains more of its natural nutrients and develops a tender, succulent texture that’s completely different from anything heat-dried.

How Beef Jerky Is Made

Jerky follows a very different path. Lean meat is sliced thinly (usually against the grain for a chewier result), then soaked in a marinade that typically includes soy sauce, sugar, liquid smoke, garlic, and various flavourings. The marinated meat is then dried using heat — commonly in a commercial dehydrator, a smoker, or an oven at low temperature.

This heat-drying process works faster than air-drying, but it comes at a cost. The high temperatures cook the proteins, giving jerky its characteristic tough, chewy texture. The sweet marinades caramelise during drying, adding sugar and often a smoky flavour — but also increasing the carbohydrate content and the overall ingredient list.

Biltong vs Beef Jerky: The Head-to-Head Comparison

Here’s how the two stack up across the categories that matter most:

*Approximate values; always check the nutrition label for the specific brand you’re buying.

Taste and Texture: Where the Difference Really Hits

This is where most people notice the biggest gap between biltong and jerky — and it’s usually the reason biltong converts rarely switch back.

Biltong

Because biltong is air-dried rather than cooked, it retains a tender, almost melt-in-the-mouth quality — particularly in wetter styles. The flavour is deeply savoury and beefy, with a subtle tang from the vinegar cure and a warm, slightly citrusy note from the coriander. There’s no smokiness and no sweetness — just pure, concentrated meat flavour with a clean spice finish. It tastes closer to charcuterie or high-quality cured meats than to anything you’d find in a snack bar. And, it is a perfect accompaniment with many recipes.

Beef Jerky

Jerky tends to be noticeably tougher and chewier, thanks to the heat-drying process and thin slicing. The flavour is dominated by whatever marinade was used — teriyaki, BBQ, sweet chilli, and hickory smoke are common profiles. Many commercial jerkies have a pronounced sweetness from sugar in the marinade. The overall experience is more of a heavily seasoned, smoky snack than a meat-forward one.

The takeaway: If you prefer a clean, savoury, meat-first flavour with a tender texture, biltong wins. If you specifically enjoy smoky, sweet, heavily seasoned snacks and don’t mind a tough chew, jerky may suit you — but even then, we’d encourage you to try biltong before deciding.

Nutrition: Which Is Actually Healthier?

This is where the comparison gets particularly interesting for anyone tracking macros, following a specific diet, or simply trying to make smarter snack choices.

Protein

Biltong typically delivers 50–60 g of protein per 100 g — significantly more than jerky’s usual 30–40 g. The reason is simple: biltong is cut thicker and retains more of the whole muscle structure, while jerky’s thinner slices and heavier marinades dilute the protein density. If protein per gram is your priority, biltong is the clear winner.

Sugar and Carbohydrates

This is one of the starkest differences. Traditional biltong contains virtually no sugar and just 1–3 g of carbohydrates per 100 g. Beef jerky, on the other hand, frequently contains 5–15 g of carbs per 100 g, largely from the sugars in sweet marinades and sauces. Some popular jerky brands contain more sugar per serving than a biscuit. For anyone on keto, low-carb, paleo, or simply watching their sugar intake, this is a significant gap.

Calories

Biltong tends to be slightly lower in calories (around 250–300 kcal per 100 g) compared to many jerkies (300–400 kcal per 100 g), primarily because it doesn’t carry the added sugars and oils found in jerky marinades. You’re getting more protein for fewer calories — a better return on every bite.

Micronutrients

Both biltong and jerky provide iron, zinc, and B-vitamins as natural components of red meat. However, because biltong’s cold-drying process doesn’t expose the meat to high temperatures, it’s widely believed to retain more of these heat-sensitive nutrients. Jerky’s cooking process may degrade some vitamins, particularly B-vitamins and certain minerals.

Sodium

Both products contain salt as part of the curing and preservation process. Sodium levels vary between brands for both biltong and jerky, so the best approach is to check the nutrition label and stick to sensible portion sizes (30–40 g per serving is a good guideline for either).

Ingredients: Simple vs Complex

One of biltong’s biggest advantages is what’s not in it.

Typical Biltong Ingredient List

Beef, vinegar, salt, coriander, black pepper. That’s it. Five ingredients. No added sugars, no artificial flavourings, no E-numbers, no preservatives. The air-drying process itself acts as the preservation method, so there’s simply no need for the additives that other snacks rely on.

Typical Beef Jerky Ingredient List

Beef, soy sauce, sugar (or brown sugar, honey, or corn syrup), salt, garlic powder, onion powder, liquid smoke, black pepper, sodium nitrite, monosodium glutamate (MSG), citric acid, and various “natural flavourings.” Some brands run to 15+ ingredients.

If you’re a label reader — and increasingly, most health-conscious UK consumers are — the difference is stark. Biltong gives you a clean, whole-food snack with nothing to hide. Many mass-market jerkies read more like a chemistry experiment.

Which Suits Your Diet Better?

Across virtually every popular dietary framework in the UK right now, biltong is the easier, cleaner, and more compatible fit.

Price and Value: Is Biltong Worth the Extra Cost?

Let’s address the elephant in the room: biltong typically costs more per packet than beef jerky. You’ll pay more per 100 g at the checkout, and that puts some people off before they’ve even tried it. But here’s why that comparison is misleading.

You’re getting more protein per gram. When you calculate cost per gram of protein — which is what actually matters if you’re buying these products for their nutritional value — biltong often works out comparable to or even better value than jerky. You’re paying for 50–60 g of protein per 100 g, not 30–40 g padded with sugar and soy sauce.

You’re getting a higher-quality product. Premium beef, a simple ingredient list, and a slow air-drying process that takes days rather than hours — the production cost is genuinely higher. Cheap jerky is cheap for a reason: thinner slices, lower-grade meat, and heavy marinades that mask the quality of the raw material.

A little goes further. Because biltong is denser and more protein-rich, a 30–40 g portion is genuinely satisfying. Many people find they eat less biltong by weight than they would jerky to feel the same level of fullness.

The bottom line: biltong costs more upfront, but delivers more nutritional value per bite. When you factor in protein density, ingredient quality, and satiety, it’s a smarter spend.

Common Myths About Biltong and Jerky

“They’re basically the same thing”

This is the biggest misconception. As we’ve shown, the production method, ingredients, nutritional profiles, and flavour are fundamentally different. Calling biltong “South African jerky” is like calling champagne “French sparkling water.” Technically adjacent, but missing the entire point.

“Jerky is healthier because it’s leaner”

Jerky is often made from lean cuts, but that advantage is cancelled out by the added sugars, soy sauce, and preservatives in most commercial recipes. Biltong’s higher protein density and minimal additives make it the cleaner choice overall.

“Biltong is raw, so it’s risky”

Biltong is not raw. It’s cured with vinegar and salt, then air-dried — a preservation method that’s been used safely for over 400 years. It falls into the same category as prosciutto, bresaola, and other cured meats. When made by a reputable producer with proper food safety standards, biltong is completely safe to eat.

“Jerky lasts longer”

This depends on the product. Heavily preserved commercial jerky may have a longer labelled shelf life, but well-dried biltong also lasts weeks to months when stored correctly. Softer “wet” biltong should be refrigerated after opening, while drier styles are naturally shelf-stable for extended periods.

So Which Should You Choose?

If you’ve read this far, you can probably guess where we land — but let’s be fair about it.

Choose biltong if:

You want the highest protein density per gram. You follow a keto, low-carb, paleo, carnivore, or clean-eating diet. You prefer a tender, savoury, meat-forward flavour. You want a short, simple ingredient list with no hidden sugars. You care about ingredient quality and transparent production.

Choose jerky if:

You specifically enjoy smoky, sweet, heavily seasoned flavours. You want the widest possible range of mass-market flavour options (teriyaki, BBQ, sweet chilli, etc.). You prioritise the lowest possible price point over nutritional quality.

For the growing number of UK consumers who are reading labels, tracking macros, and choosing snacks based on nutritional value rather than habit, biltong is the stronger choice — and it’s not particularly close.

Frequently Asked Questions

Is biltong healthier than beef jerky?

In most cases, yes. Biltong is typically higher in protein per 100 g, lower in sugar, lower in carbohydrates, and made with far fewer additives than commercial beef jerky. The cold air-drying process also preserves more of the meat’s natural nutrients than jerky’s heat-based methods. Quality varies by brand for both products, so always compare labels.

Why is biltong more expensive than jerky?

Biltong uses thicker cuts of premium beef, a slower air-drying process (days rather than hours), and a simpler ingredient list that can’t rely on cheap fillers and heavy marinades to add bulk. The higher price reflects a higher-quality product. When you compare cost per gram of protein, biltong is often competitive with or better value than jerky.

Does biltong taste like beef jerky?

No. Biltong has a rich, savoury, subtly tangy flavour from its vinegar-and-spice cure, with a tender texture. Jerky is typically smoky, sweet, and much chewier. Most people who try biltong for the first time are surprised by how different — and how much better — it tastes compared to jerky.

Can I use biltong as a jerky substitute?

Absolutely. Biltong works in any situation where you’d reach for jerky — as a portable snack, a protein boost at your desk, trail food for hiking, or a post-gym recovery bite. It’s a direct upgrade in terms of protein content, ingredient quality, and taste.

Is biltong or jerky better for keto?

Biltong is significantly better for keto. Traditional biltong contains just 1–3 g of carbohydrates per 100 g, while many commercial jerkies contain 5–15 g due to sugar-based marinades. If you’re counting carbs, biltong is the safer and simpler choice.

Is biltong raw?

No. Biltong is cured with vinegar and salt and then air-dried over several days. This preservation process makes it safe to eat without cooking. It’s in the same family as prosciutto and bresaola — cured, not raw.

Which has more protein, biltong or jerky?

Biltong, by a significant margin. Traditional biltong delivers approximately 50–60 g of protein per 100 g, compared to jerky’s typical 30–40 g. That’s up to 50% more protein per gram.

Is biltong suitable for people with food allergies?

Traditional biltong is naturally free from gluten, dairy, soy, and nuts — it’s just beef, vinegar, salt, and spices. Many commercial jerkies contain soy sauce (which often includes wheat) and other potential allergens. Always check the label for your specific product, particularly if you have a severe allergy or coeliac disease.

Ready to Taste the Difference for Yourself?

The best way to settle the biltong vs jerky debate is to try biltong. If you’ve only ever eaten jerky, your first bite of properly made biltong will tell you everything this article can’t.

Explore Billy Tong’s premium biltong collection — award-winning, traditionally air-dried, and delivered to your door anywhere in the UK. Shop now at billytong.com

New to biltong? Start with our Original Biltong for the classic South African flavour — pure coriander-and-pepper seasoning on premium silverside beef, available in wet, medium, or dry.

Want to explore the full range? Try our Chilli Biltong, Garlic Biltong, or Peri-Peri Biltong for something with a bit more kick.

Not just about the biltong? Browse our droëwors, boerewors, braai meats, and South African grocery range — everything you need for an authentic South African food experience in the UK.