Welcome to the Atlas Obscura Community discussion of Biltong. Ask questions or share tips, experiences, pictures, or general comments with the community. For the story behind this food, check out the Atlas Obscura entry:

As an “Anglo-African” I shudder when I hear biltong compared to jerky. Biltong is air dried, while jerky is cooked meat. It’s like comparing steak tartare to hamburger. You usually need to hang it for a week or more before it’s ready. Also, red meat only - game, beef, ostrich. Some people are doing it with chicken, but that’s an abomination. Generally, we don’t get turkey here.

The clarification is appreciated. I visited South Africa last year and had the pleasure of sampling biltong for the 1st time in Cape Town, and all the varieties I tried were delicious. I found it much more delectable than jerky and your comments helped me better understand why.