Biltong is a different type of beef jerky that is seasoned and cured, then slowly air-dried at low temperatures using techniques that originated in South Africa about 400 years ago. It is less salty and tastes more like real meat than conventionally processed beef jerky.
Traditional Biltong is dried as large steak-sized pieces, then sliced thinly across the grain. This results in a tender finished product, with a rich, meaty taste that is best described as a cross between prosciutto and conventional jerky.
Stokkies use the same spices as the biltong, but are cut before seasoning and dried in thin strips, yielding a finished product similar in texture to conventional jerky, but with a different flavour profile.