What’s The Difference Between Biltong And Jerky
Biltong and jerky are two of the most common snack favorites worldwide. These two are often thought to be the same because of their similarities. For one, both biltong and jerky are commonly made with beef. They also offer excellent meat flavors and textures, which can be enjoyed straight from the packaging. Finally, biltong and jerky may look similar in color and shape, especially when served with other food items.
If you’d like to know what makes biltong and jerky unique from each other, continue reading this article.
- Origins
Biltong originated from South Africa as the locals used various meat preservation methods for hundreds of years to safely store food. Traditionally, biltong was made using beef, ostrich, and kudu, a type of antelope native to the African Continent. Then, the recipe was adopted by other cultures globally, and beef has become the most common meat ingredient, such as in Australian Biltong. However, you can also find shops that sell biltong made with ostrich, venison, and other types of meat.
The earliest versions of jerky can be traced back to 1550 when Quechua Indians, a tribe that belonged to the Inca Empire in Peru, preserved meat by drying it during the day and freezing it during cold nights. Originally called charqui, the Quechua Indians typically use meat from animals commonly raised in the area, such as alpacas and llamas. Over the years, the name and the recipe for this beef snack have continued to evolve. Also, beef jerky has continued to be popular globally.
- Preparation
Biltong’s flavor profile is often described to resemble that of a steak, with the flavor of coriander being the most prominent element. Its taste can be explained by the snack’s essential ingredients, such as salt, vinegar, black pepper, and coriander. The usual choice of meat is beef in most areas, though some shops also sell biltong made of ostrich, venison, chicken, and pork. Also, some incorporate other ingredients into the marinade, such as brown sugar, garlic, onion, and chili.
Meanwhile, beef jerky is made by seasoning the meat with salt, soy sauce, and sugar. Like biltong, there are also many variations to the beef jerky recipe because the snack is famous worldwide. Hence, you can also see sweet, spicy, smokey, and many other product versions.
To make biltong, the cured meat must be air-dried at room temperature, with the right amount and quality of air circulation needed to achieve the desired results. On the other hand, beef jerky needs to be dehydrated using high heat or smoked at high temperatures to ensure that the meat is cooked thoroughly.
- Taste And Texture
While biltong and jerky have similarities in appearance, ingredients, and preparation, it’s easy to differentiate the two through their taste and texture. For one, much commercially-produced beef jerky contains sugar, which gives it a sweet and salty taste. Some also feature a smoky element, which adds depth to their flavor.
Meanwhile, biltong doesn’t have any sweeteners in its basic recipe, and much high-quality biltong carries the distinct flavor and aroma of coriander. Also, while the original biltong recipe includes vinegar, the meat typically has no sour taste. Many biltong enthusiasts describe its flavor as reminiscent of a well-seasoned steak with just the right amount of saltiness.
Texture-wise, biltong can either be crumbly and dry or soft and chewy. The texture depends on the fat content of the slice of meat used. Also, biltong generally comes in thicker pieces than jerky. As jerky typically uses thin cuts of lean beef, the texture is close to that of steak.
- Wine And Liquor Pairing
Because biltong and jerky have different flavor profiles, they require a unique set of wines and spirits for a pleasant pairing. For instance, if you’re serving beef jerky on a grazing board, you can pair it with red wine that commonly pairs well with steaks, such as Pinot Noir, Cabernet Sauvignon, and Malbec. Meanwhile, you can enjoy jerky as finger food paired with lager, gin, and tequila.
On the other hand, biltong is best enjoyed with light red wines such as Pinot Noir, Beaujolais, and Zinfandel, as well as white wine varieties such as Sauvignon Blanc and Riesling. It tastes great when paired with cocktails with bitter tones, such as negroni or gin and tonic. Lastly, biltong is also perfect for snacking when paired with ice-cold beer.
Conclusion
Biltong and jerky are delicious snacks that are easy to serve and enjoy any day. They also go well with various types of wine and liquor and can be eaten on their own or with other food items. To make the most out of your snacking experience, select high-quality products from trusted shops and consider the ingredient list. Doing so will help you pick the best-tasting items that suit you.
Last Updated on June 30, 2022 by Carleen
