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What is the difference between the jerky and biltong?Our jerky and biltong are made from the same meat and both are made with the same spice - the only difference is we have to cut the jerky into small thin strips and we've left the biltong in large slabs. Therefore the jerky is very dry and the biltong is still moist on the inside.
Do you use any meat other than beef?
No. We only use yearling topside beef – the best quality and leanest beef available.
How long do the jerky, biltong, salami and drywors keep and how should I store them?Because jerky is so dry it has a best before of 6 months! We do recommend you keep it in a sealed container to stop the moisture. It can be kept in the cupboard or a cool dry place.
The biltong, salami and drywors still hold some moisture and therefore need refrigeration. They will be best consumed before 3 months and is also recommended to be kept in a sealed container.
What is Boerewors and how should I cook it?
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Boerewors is a South African sausage traditionally rolled into a coil instead of lengths like normal sausages. It is slightly coarse and is 100% Aussie Beef. Do not overcook the sausage as it becomes very dry. Instead, slowly cook it and even add a little water to its own juices for a moist and delicious sausage. Alternatively throw it on the BBQ and again, don’t overcook it. Keep the boerewors in its length to keep the juices bubbling inside.
What is Drywors?
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Drywors is a dried sausage, filled with spices. It makes a tasty and handy snack!Is Jim's Jerky good for me and my children?
Yes! The benefits are plenty! See our section on the “Health Aspects” of jerky and biltong.
Serving Suggestions?
Jim's Jerky is a yummy and healthy meat snack, the perfect alternative to fattening chips & lollies! You can have it with a beer, on a cheese and wine platter, in school lunch boxes or just watching TV to name a few! Anytime is jerky time!
How is jerky and biltong made?
Jim’s Jerky and biltong are simply beef, coated with spices for extra flavour then air dried. The meat goes through very little processing before being dried and is made following the process below:
- Topside beef is severely trimmed to rid as much fat as possible
- Meat is then sliced, shredded and tumbled in spice
- Spiced meat is then racked (see photo)
- It takes over 15 hours to air dry in a large dryer holding 150kg of wet meat
- Dried we get 60kg of product – that is a 60% moisture loss
Biltong is made through the following process:
- Topside beef is severely trimmed to rid as much fat as possible
- Meat is then sliced into strips and tumbled in spice
- Biltong slabs are then skewered onto rods and hung to dry in large dryer
- This process takes 90 hours but only loses 55% of its moisture