The two of the big dogs of dried meat: biltong and jerky.
Do you yearn for a chance to teach your dad (so-called King of the BBQ) something about meat?! Learn the difference between Biltong and Jerky and you can do that!
When you go to buy jerky or biltong you can fall into the trap of thinking they are the same. but OH NO. To the meaty eye there are some fundamental differences. Teach your dad what is what.
Biltong has its origins in South Africa. But jerky either originates from the Native Americans in North America and/or an ancient Inca tribe called the Quechua in South America (it’s a hotly debate topic).
Biltong is always air dried. Whereas jerky meat can be dehydrated in a smoker, oven, dehydrator, sun dried, or air dried. As well as this fundamental difference biltong always takes far longer to dry; around 3-7 days whereas jerky can dry as quick as a mere 3 hours!
Type of Meat
The meat used in biltong is always made from whole meat in thick slices. Jerky on the other hand can be made from whole or ground meat in normally very thin slices.
Biltong always has an element of vinegar, the type can vary and adds to the difference in flavour. However for traditional jerky vinegar is a nono.
Biltong is also commonly spiced with coriander, which not only serves as a flavour enhancer but helps keep flies off the meat as it dries.
Why not have a taste test? Make a family meal of it!
Sample the likes of Isle of Wight Biltong to Coppernose Craft Jerky.
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