Please stop comparing biltong to jerky! They are two different things. The Voortrekkers, who migrated north into southern Africa, learned from the indigenous people how to preserve meat in the hot, dry climate. Biltong is a type of cured and dried meat, with the name originating from the Afrikaans words for rump and strip. It is air-dried for an extended period of time, rather than being slow-cooked at low temperatures like jerky. Biltong is commonly made from beef, but can also be made from other meats such as kudu antelope, wildebeest, ostrich, and zebra.

One of the main methods used in biltong preservation is soaking the meat in vinegar and spices. Unlike beef jerky, which usually contains a significant amount of sugar, biltong typically contains little to no sugar. Beef jerky is often sliced into strips before being cooked and dried, while biltong is air-dried as a whole piece and then sliced into smaller pieces. Due to the differences in preparation, biltong generally has a softer and fluffier texture compared to the chewier texture of beef jerky. Additionally, beef jerky is often more smoky in flavor, while biltong has a meatier taste. Remember, biltong is air-dried while jerky is cooked with heat.

To summarize. Biltong is not jerky! The preparation methods are radically different, with the resulting flavor and texture could not be more different.

Try biltong, I assure you that you’ll never go back to popcorn – yes, it’s that addictive!

By Shaun Sima
https://chef-pocket.com/aboutme/

P.S. I post for my edification as part of my dedication to jumping into the deep end of the internet brand pool. My posts are part raw life journal and part discovery of my voice.

P.P.S There isn’t very much satisfaction in getting the world to accept your viewpoint and praise you. If you only want to hear your opinion, talk to the mirror.