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Biltong vs Jerky

Break this down with following categories:

 

1. Origin

2. Process

3. End Product

4. Summary

 

Main Diffs:

Biltong differs from jerky in three distinct ways:

  • The meat used in biltong can be much thicker due to the slower drying time in dry air conditions; typically biltong meat is cut in strips approximately 1" (25 mm) wide – but can be thicker. Jerky is normally very thin meat.
  • The vinegar, salt and spices in biltong, together with the drying processcure the meat as well as adding texture and flavour. Jerky is traditionally dried with salt but without vinegar.
  • Jerky is often smoked; biltong is never smoked.[citat
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