Biltong is a traditional South African snack made from air-dried and cured strips of meat, typically beef. The meat is marinated in a mixture of vinegar and salt then hung up to air-dry for a few days to a few weeks.

There are several key differences between biltong and jerky in terms of preparation, flavor, and texture. Biltong is air-dried and cured using a marinade containing vinegar and salt, whereas jerky typically includes sugar in its marinade and is oven-dried or smoked at low temperatures. Furthermore, biltong is made from thicker cuts of meat compared to jerky and is sliced after drying, which helps maintain its tenderness.

No. We don't add sugar to our biltong recipe because the traditional flavor profile emphasizes the tanginess from the vinegar, rather than the sweetness often found in jerky.

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