Biltong is a traditional South African dried meat snack that is similar to beef jerky but has a few key differences. It is typically made from slices of beef (or other meats such as game or ostrich) that are marinated in a mixture of vinegar, salt, and spices, such as coriander and black pepper.

After marinating, the meat is air-dried in a controlled environment until it reaches the desired texture and flavour.

Biltong and beef jerky are both dried meat snacks, but they differ in several key ways:

• Ingredients - Biltong is typically made from slices of beef (or other meats) that are marinated in a mixture of vinegar, salt, and spices before being air-dried. Beef jerky, on the other hand, is often marinated in a mixture of soy sauce, Worcestershire sauce, and spices before being smoked or dehydrated at high temperatures.
• Texture - Biltong is air-dried slowly, resulting in a tender, slightly moist texture. It is often thicker and chewier than beef jerky. Beef jerky, on the other hand, is typically thinner and drier, with a tougher texture.

Preparation - Biltong is traditionally air-dried, while beef jerky is often smoked or dehydrated quickly at high temperatures. This difference in preparation methods contributes to the differences in texture and flavour between the two snacks.