This is probably a matter of personal taste! If you are a South African, of course, it will be more a matter of national pride in this beefy battle. Both biltong and jerky are forms of dried meat. The main difference is in their preparation. Beef Jerky is common in the Caribbean and the US, whereas Biltong has a long history in South Africa and has been spreading to Europe and Australasia along with South African ex-pats.
Both meat products are different in appearance. Jerky is cut with the grain of the meat and in smaller strips than biltong. The latter is also marinated in vinegar, which helps to cure it. Herbs and spices are added during this process and vary according to manufacturers recipe. Historically both meats have similar origins. Biltong is believed to have originated with early Dutch settlers in South Africa, but dried and cured meats may already have been prepared by native Africans. Similarly, jerky was common in the Americas prior to the arrival of Europeans, but was adapted and popularised amongst settlers in the early days of European settlement. Dried, preserved meat is probably one of the oldest forms of human cookery, and was an ideal method for early settlers and explorers. On their respective continents, both jerky and biltong have remained popular with modern day populations.
Biltong is usually much thicker than jerky and the method of preparation gives it a distinctive flavour that is richer and more savoury than jerky. The curing process also adds texture to the meat, creating a more satisfying snack in many peoples’ eyes, although both dishes are highly nutritious and a healthy alternative to other processed snacks.
Jerky is common in the states, while Biltong gets just about everywhere in South Africa. Popular with rugby players and spectators alike, biltong has become almost synonymous with the sport in South Africa. With increasing numbers of South Africans spending time as ex-pats in Europe and Australia, the demand for meaty snack has travelled. It is now widely available in Europe and is becoming increasingly popular with non South African communities. In South Africa the meat is widely produced and distributed by a range of companies while still being home-made in many households. In Europe specialist companies have now become established, preparing the meat to exacting South African standards and selling to ex-pat and local populations. The versatility of biltong, which can be used in numerous recipes including soups and stews, is no doubt responsible for its increasing lead over beef jerky. If you haven’t yet made up your mind as to your favourite the best way is of course, to take a taste test!