Yeah, that looks more like jerky to me too Santaman. I guess we'll have to agree to disagree on which way to cut it. I don't think jerky is supposed to be tough though, that's just a character of it that results from the process of making it, (and can be reduced by cutting across the grain 
)
Let's both just keep on preparing it the way we like it, and reaping the rewards!
Biltong is essentially the same as jerky in principle. Just meat, seasoned & air dried, for the purpose of preserving it. There are simply different traditional ways of preparing the 2. Biltong originated in S. Africa, and whilst different people will have their own variations on the method, as well as secret recipes, very common ingredients in the marinading & seasoning are vinegar, crushed coriander seed, and salt. The main visual difference is the size & thickness: Jerky, you just pick up a strip and eat it, whereas biltong you pick up a larger piece and cut smaller slices off to eat.
)Let's both just keep on preparing it the way we like it, and reaping the rewards!
Biltong is essentially the same as jerky in principle. Just meat, seasoned & air dried, for the purpose of preserving it. There are simply different traditional ways of preparing the 2. Biltong originated in S. Africa, and whilst different people will have their own variations on the method, as well as secret recipes, very common ingredients in the marinading & seasoning are vinegar, crushed coriander seed, and salt. The main visual difference is the size & thickness: Jerky, you just pick up a strip and eat it, whereas biltong you pick up a larger piece and cut smaller slices off to eat.
