You’ve decided to try biltong — or maybe you’re already a fan — and now you’re faced with a choice that divides South Africans more passionately than rugby rivalries: wet or dry?
If you’ve browsed the Billy Tong shop or any biltong producer’s range, you’ll have noticed that biltong typically comes in three styles: wet, medium, and dry. These aren’t different recipes or different flavours — they’re the same biltong, the same beef, the same vinegar-and-spice cure. The only difference is how long the meat has been left to air-dry. And that single variable changes everything: the taste, the texture, the moisture content, the shelf life, and even how you store it.
So which should you choose? The honest answer is that there’s no wrong choice, it comes down to personal preference, and most biltong lovers develop a strong opinion over time. But if you’re new to biltong or you’ve only ever tried one style, this guide will help you understand exactly what sets them apart and which one is most likely to suit your taste, your lifestyle, and how you plan to eat it.
The distinction between wet, medium, and dry biltong is simple: it’s all about drying time.
Every piece of biltong starts as a thick strip of quality beef, marinated in vinegar and seasoned with salt, cracked black pepper, and ground coriander. The strips are then hung in a temperature and humidity-controlled drying room where cool air circulates around them, gradually drawing out moisture. No heat is applied at any point, this cold air-drying process is what gives biltong its unique flavour and tender texture.
The longer the meat hangs, the more moisture it loses. Pull it after a shorter period and you get wet biltong. Leave it for a few more days and you get dry. Medium sits in between. The same cut of beef, the same spice blend, the same drying room, the only difference is time.
But that difference in time creates a noticeably different eating experience. Let’s break down each style.
Wet biltong is removed from the drying room earlier in the process, while it still retains a significant amount of its natural moisture. The result is a soft, tender piece of meat that’s easy to tear, almost melt-in-the-mouth, and packed with a rich, juicy beef flavour.
Wet biltong is darker in colour — deep red to burgundy — with a glistening, slightly moist surface. When you slice it, the interior is visibly soft and almost steak-like. It’s pliable and easy to bend without snapping.
This is the most intensely beefy style of biltong. Because less moisture has evaporated, the flavours haven’t concentrated as much, but they’re richer and juicier. The vinegar tang is slightly more subtle, the coriander and pepper sit gently in the background, and the dominant note is pure, succulent beef. Many people describe wet biltong as tasting closest to a perfectly seasoned rare steak.
Soft, tender, and easy to chew. You can pull it apart with your fingers with very little effort. There’s no toughness or chewiness, it’s the most accessible texture for biltong first-timers and the style most likely to win over people who think they don’t like dried meat.
People who love tender, juicy meat. Biltong beginners trying it for the first time. Straight-from-the-pack snacking. Adding to salads, sandwiches, or cheese boards where a softer texture integrates better. Anyone who finds dry or chewy snacks unappealing.
Wet biltong has a shorter shelf life than drier styles because of its higher moisture content. It should be refrigerated after opening and consumed within a few days for the best flavour and freshness. It’s also slightly heavier per piece (since it contains more water), which means you’re getting marginally less concentrated protein per gram compared to dry.
Medium biltong is the Goldilocks option — dried long enough to develop a firmer exterior and more concentrated flavour, but still retaining enough moisture at the centre to be tender and satisfying. For many biltong fans, this is the sweet spot.
Medium biltong has a darker, slightly drier surface than wet, often with a visible crust of coriander and pepper. When you slice it, the outer edges are firmer while the centre remains a softer, moist red. It holds its shape better than wet biltong but still has some give when you squeeze it.
This is where the flavour starts to deepen. The reduced moisture concentrates the beef taste, and the spice crust becomes more prominent — you’ll notice the coriander and pepper more distinctly than in wet biltong. The vinegar tang develops a slightly sharper edge. Overall, it’s a more complex, more rounded eating experience than wet, without the intensity of dry.
A satisfying contrast of textures. The outside has a slightly firmer, spice-crusted bite, while the inside remains tender and yielding. It’s chewier than wet but nowhere near tough — it pulls apart cleanly and rewards a slower chew.
People who want flavour depth without sacrificing tenderness. Everyday snacking at the desk, in the car, or on the go. The most versatile style for both eating straight and using in recipes. A great starting point if you’re unsure whether you’ll prefer wet or dry.
Medium biltong has a longer shelf life than wet but shorter than dry. It’s best kept in a cool place and ideally consumed within a week or so of opening, though it doesn’t need refrigeration as urgently as wet. It’s the most popular style at Billy Tong — and the one we’d recommend if you’re ordering for the first time and want to play it safe.
Dry biltong is left in the drying room for the longest period, allowing the majority of the moisture to evaporate. The result is a firm, chewy, intensely flavoured snack that rewards patience and pairs brilliantly with a cold drink.
Dry biltong is noticeably darker and harder than wet or medium. The surface is firm and well-crusted with spice. When sliced, the interior is uniformly dark red to brown with very little visible moisture. Whole sticks of dry biltong are rigid enough to snap rather than bend.
This is the most intensely flavoured style. With most of the water gone, every element is concentrated: the beef flavour is deep and almost gamey in its richness, the coriander is pronounced, the pepper has a noticeable bite, and the vinegar tang comes through more sharply. Dry biltong is bold, savoury, and seriously satisfying — a little goes a long way.
Firm and chewy. Dry biltong requires more jaw work than wet or medium — it’s a slow, deliberate snack. Thinly sliced dry biltong can be almost crisp, while thicker pieces offer a dense, satisfying chew. If you enjoy the process of working through a piece of cured meat, this is your style.
Experienced biltong fans who crave maximum flavour intensity. Long-lasting snacking, a bag of dry biltong takes longer to get through than the same amount of wet. Hiking, road trips, and outdoor adventures where shelf stability matters. Macro-trackers who want the highest protein density per gram. Pairing with beer, wine, or whisky.
Dry biltong has the longest shelf life of the three styles. Because most of the moisture has been removed, it’s naturally more resistant to spoilage and can be stored at room temperature in a sealed container for weeks. It’s also lighter per piece, meaning you get more concentrated protein per gram — making it the most efficient option if you’re tracking macros.
|
Category |
Wet |
Medium |
Dry |
|
Drying time |
Shorter (3–4 days) |
Moderate (4–5 days) |
Longer (5–7+ days) |
|
Moisture content |
High |
Moderate |
Low |
|
Texture |
Soft, tender, melt-in-the-mouth |
Firm outside, tender inside |
Firm, chewy, dense |
|
Flavour intensity |
Rich, juicy, subtle spice |
Balanced, complex, deeper spice |
Intense, concentrated, bold |
|
Colour |
Deep red, glistening |
Dark red with spice crust |
Dark brown, uniformly dry |
|
Shelf life |
Shortest — refrigerate, eat within days |
Moderate — cool place, eat within a week |
Longest — room temperature, lasts weeks |
|
Protein per gram |
Slightly lower (more water weight) |
Middle ground |
Highest (most moisture removed) |
|
Best eaten |
Straight from the pack, in salads |
All-round snacking, cooking |
Slow snacking, hiking, pairings |
|
Ideal for beginners? |
Yes — most accessible texture |
Yes — the safe middle ground |
Maybe — more of an acquired taste |
Yes, but perhaps not in the way you’d expect. The ingredients and the cut of beef are identical across all three styles — the only thing that changes is the moisture content. And that has a direct effect on the nutritional density per gram.
Dry biltong is more nutrient-dense per gram. Because more water has been removed, you’re left with a higher concentration of protein, fat, and micronutrients in every bite. If you weighed out 30 g of dry biltong and 30 g of wet biltong, the dry portion would contain more protein simply because less of that 30 g is water.
Wet biltong is more nutrient-dense per piece. Conversely, a single piece of wet biltong weighs more than a piece of dry (because it retains more moisture), so the total nutrient content of one piece may be similar — you’re just carrying more water weight.
In practical terms, the difference is modest. All three styles are high-protein, low-carb, and nutritionally excellent. If you’re strictly tracking macros and want the absolute maximum protein per gram of snack, dry is your best bet. If you’re snacking casually, the style you enjoy eating the most is the one you’ll stick with — and that matters more than a marginal nutritional edge.
Storage is one of the most practical differences between wet, medium, and dry biltong — and getting it right makes a big difference to how long your biltong stays fresh and flavourful.
Refrigerate after opening. The higher moisture content means wet biltong is more perishable than drier styles. Keep it in a sealed container or resealable bag in the fridge and aim to eat it within two to three days of opening for the best taste and texture. If you’re buying wet biltong, buy quantities you’ll finish quickly.
Store in a cool, dry place. Medium biltong doesn’t need to go in the fridge immediately, but it’s best kept sealed and consumed within a week or so after opening. In warmer weather or if your kitchen runs hot, the fridge is a sensible precaution.
The easiest to store. Dry biltong’s low moisture content makes it naturally shelf-stable. Keep it in a sealed container or bag at room temperature and it’ll last for weeks. It’s the most practical option for stashing in your desk drawer, gym bag, or hiking pack.
For a detailed guide to keeping all styles of biltong at their best, watch for our upcoming post: How to Store Biltong: Keeping It Fresh for Longer.
|
If you… |
Try this style |
|
Are trying biltong for the first time |
Wet or medium — the softer texture is more approachable |
|
Love tender, juicy meat and hate chewy snacks |
Wet |
|
Want the most versatile all-rounder |
Medium |
|
Enjoy cured meats, charcuterie, and bold flavours |
Dry |
|
Are tracking macros and want maximum protein per gram |
Dry |
|
Need a shelf-stable snack for travel, hiking, or the office |
Dry |
|
Want to add biltong to salads, sandwiches, or cheese boards |
Wet or medium |
|
Want something to pair with beer or wine |
Dry — the intensity matches well |
|
Are buying for someone else and not sure of their preference |
Medium — it’s the safe bet |
Here’s the truth that most biltong lovers will tell you: you don’t have to pick just one. Many of our customers at Billy Tong order multiple styles depending on the occasion. Wet for a Saturday afternoon snack on the sofa. Medium for the desk drawer at work. Dry for the hiking pack or a Friday night with a cold beer.
The best way to find your preference is to try all three. Your taste buds will tell you more than any guide ever could. And your preference might change over time — plenty of people start with wet, gravitate to medium, and eventually find themselves reaching for dry more often than not. It’s a journey, and every stop along the way is delicious.
Beyond the wet-medium-dry spectrum, you’ll also see biltong sold in different physical formats: pre-sliced, chunks (“slabs”), and whole sticks. These affect the eating experience too.
Pre-sliced biltong is the most convenient format. Thin slices are ready to eat straight from the packet — ideal for on-the-go snacking, lunchboxes, and sharing.
Chunks or slabs are thicker pieces that give you more of a hands-on experience. You can tear them apart with your fingers and control the size of each bite. They’re popular with people who like to take their time with a snack.
Whole sticks are unsliced lengths of biltong, usually on the drier end of the spectrum. They’re the most traditional format — the way biltong has been sold in South African biltong shops for generations. You slice or tear off pieces as you go.
At Billy Tong, we offer sliced biltong in all three dryness levels, so you can combine the format you prefer with the texture you love.
Completely safe. Wet biltong has still been through the full curing process — vinegar marinade, salt, and air-drying. The moisture that remains is natural beef moisture, not a sign that the preservation process was incomplete. The vinegar cure and salt do the heavy lifting for food safety; the drying adds shelf stability. Wet biltong from a reputable producer like Billy Tong is every bit as safe as dry.
Not at all. Dry biltong is intentionally dried for a longer period to achieve a specific texture and flavour profile. It’s not biltong that’s been sitting around — it’s biltong that’s been crafted to be that way. The extended drying concentrates the flavour and creates a chewier, more robust snack. It’s a deliberate choice, not a sign of age.
The fat content is determined by the cut of beef and how it’s trimmed, not by the drying time. A piece of wet biltong and a piece of dry biltong from the same strip of silverside will have the same proportion of fat — the dry piece just has less water, so the fat is more concentrated per gram. If you want leaner biltong, choose a leaner cut, not a drier style.
This is technically true per gram (dry has fewer grams of water diluting the calorie count), but the real-world difference is small. A 30 g portion of dry biltong might have marginally more protein and calories than 30 g of wet, but you’re unlikely to notice the difference in your daily totals. Choose the style you enjoy eating — consistency matters more than marginal calorie maths.
The difference is drying time. Wet biltong is removed from the drying room earlier, retaining more moisture for a soft, tender texture and a rich, juicy flavour. Dry biltong is dried for longer, producing a firmer, chewier texture with a more intense, concentrated flavour. Medium biltong sits between the two.
Both are made from the same ingredients and the same cut of beef, so the nutritional profile is very similar. Dry biltong is slightly more protein-dense per gram because more water has been removed, but the difference is modest. Choose whichever style you enjoy eating consistently — the best snack is the one you’ll actually reach for.
Wet biltong should be refrigerated after opening and consumed within two to three days for the best flavour and freshness. Keep it in a sealed container or resealable bag to prevent it from drying out in the fridge.
Dry biltong can last for several weeks when stored in a sealed container at room temperature. Its low moisture content makes it naturally shelf-stable, which is why it’s the best option for travel, hiking, or keeping in your desk drawer.
If you’re new to biltong, we’d recommend starting with medium. It offers the best balance of tenderness and flavour depth, and it’s the most versatile for both snacking and cooking. Once you know you enjoy it, try wet and dry to find your true preference.
Yes. Wet biltong has been through the same vinegar-curing and air-drying process as medium and dry. The retained moisture is natural and the curing process ensures food safety. Always buy from a reputable producer and follow their storage guidelines.
Yes. At Billy Tong, we offer our biltong in wet, medium, and dry so you can choose the style that suits your taste. Our Original Biltong is available in all three dryness levels, as are many of our flavoured varieties.
Absolutely. Many of our customers order a combination of styles. It’s the best way to discover your preference — or to make sure you’ve got the right biltong for every occasion.
The only way to truly settle the wet vs dry debate is to taste them yourself. Explore Billy Tong’s premium biltong collection and choose your preferred dryness level — or order all three and let your taste buds decide. Award-winning, traditionally air-dried, and delivered to your door anywhere in the UK. Shop now at billytong.com
Start with our Original Biltong — available in wet, medium, and dry — for the classic coriander-and-pepper South African flavour on premium silverside beef.
Prefer something with more kick? Try our Chilli Biltong or Peri-Peri Biltong in your favourite dryness level.
Not sure where to start? Browse our Taster Bundles and try a selection of flavours and styles in one order.
In Surrey? Visit our shop in Cobham and ask the team to help you pick your perfect cut — you can even taste before you buy.
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