Biltong

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Rich in protein and Low in carbohydrates

The main difference between biltong and beef jerky is the drying process. Beef jerky is dried in a dehydrator or oven at around 160 F for a few hours up to a few days. Therefore, the fast intense drying process gives the beef jerky its rough and stiff texture.

On the other hand, Biltong is dried naturally in a cool dry space for 12-18 days, depending on the environment. Furthermore, this is a traditional South African meat snack cured naturally by air. Hand seasoned with simple ingredients. This allows the spices to infuse deep into the meat and gives it’s signature tender texture.

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