Break this down with following categories:
3. End Product
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 process, cure 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