Billtong is the same as Beef jerkey I think?
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What is the difference between biltong and jerky?
Biltong originates from South Africa. Jerky is the more general term used for dried, seasoned meats, whereas biltong is a specific type of jerky.
Making jerky typically starts with cutting the meat into strips or slabs, then marinating the meat anywhere from 4 to 24 hours, then seasoning the meat, and finally dehydrating the meat. Dehydration can be done in any method, as long as the meat is dehydrated, but not cooked. Typically, most jerky is dehydrated in dehydrators specifically made for jerky. They incorporate low heat to kill pathogens, and help expedite the drying process without actually cooking the meat.
Making biltong also starts with cutting the meat, but most biltong is cut into long thick strips. Biltong is not marinated. Rather its salted. Typically, salt is rubbed into the meat. You can use table salt, sea salt, or rock salt. However, some people pour heavy amounts of salt on to the meat, and then let it sit for several hours. Salting is what kills most of the pathogens, and adds flavor. Afterwards, most all of the salt is brushed off the meat, and the meat is then dunked into vinegar, for no more than 2 seconds. The vinegar helps remove some of the salt, kills a few more pathogens, and adds flavor. The meat is then seasoned. Perhaps 99% of all biltong uses coriander as a seasoning, but any seasoning can be used. Finally, the meat is dehydrated by hanging them on hooks suspended in air, in a dark cool room for about 3-4 days, with some means of air movement, usually a fan blowing.
If you compare jerky with biltong, youll find the following common elements
Both jerky and biltong requires cutting the meat, where jerky can be cut in any way, but biltong specifically cut into long thick strips.
Both jerky and biltong uses salt as a primary flavor ingredient. However, jerky is typically marinated, while biltong is salted, either by rubbing salt into the meat, or pouring copious amounts of salt on to the meat and letting it sit for several hours.
Many jerky marinades use vinegar as an ingredient, though not always required to meet the definition of jerky. Biltong, however, is typically dunked into vinegar, but only for about 2 seconds, just enough to wash some of the excess salt, and provide some additional flavor.
Both jerky and biltong is seasoned. Most jerky uses either black pepper or garlic or both. Biltong almost always uses coriander, but can also incorporate other seasoning as well.
Both jerky and biltong is dehydrated. Jerky typically uses some kind of heat source to help kill pathogens, and to expedite the drying, and takes between 4-12 hours. Biltong is always air dried by hanging them in air, in a dark cool room, with some kind of air flow, usually from a fan, for 3-4 days.
In order to be sold in the United States, jerky must have been dehydrated utilizing a heat source of at least 160 degrees F, which is the lowest heat necessary to kill bacteria. But because biltong is dehydrated in cool air, it cannot be sold as a prepared meat. Rather, it has to be sold as raw meat, and labeled as such. If you purchase biltong, the label will often come with USDA required instructions to cook the meat. But obviously, you dont want to cook it.
Some US-based companies are selling biltong that is not really biltong. Rather, theyre selling jerky. Often times youll see ostrich jerky sold as biltong, when in fact its actually just American-style jerky made from ostrich. But because South Africans often use ostrich meat for biltong, American companies will make ostrich jerky, and label it biltong.
In its purest form, jerky is simply dehydrated meat, that doesnt have to be marinated, seasoned, or anything. Levitra cheap Just dried, in any way possible. But biltong is a specific type of jerky, thats prepared, flavored, and dehydrated in a specific way.
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Source:
Jeds Jerky