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Made in Winnipeg Biltong

Although beef is most commonly used in both biltong and jerky, the beef used in biltong is generally much thicker due to the cut of the meat and slower drying time. Typically meat is cut into strips that are one inch wide – sometimes thicker – where as jerky is normally very thin.

Vinegar, salt and spices are added to biltong and, together with the drying process, cure the meat.

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