wtf is the difference between biltong and jerky?
is there any difference?
or is this like that whole fad of calling stock 'bone broth' because it is more marketable?
Regardless that looks great, awesome that you have such a great neighbor
Jerky is typically dried under controlled conditions with heat. Biltong is air dried wherever you want - used to be they'd hang it in a tree. Biltong also uses a dash of vinegar to acidify the meat and keep bad bacteria at bay - thus enabling drying under more "primitive" conditions. Jerky uses thinner cuts of meat, whereas biltong can be up to an inch thick before drying. Biltong tends to be tougher than jerky, and is cut into small pieces for eating. If you attempted to eat a strip of biltong like a piece of jerky, you'd give up in short order - or rip your teeth out.
Have you ever made salami?
Not a true fermented and dry aged one, no. That requires climate control. I pretty much stick to whole muscle charcuterie and bacon - biltong aside. Once you start working with ground meat the rules change, and there are more opportunities to harm yourself or others if you are lax, don't have proper equipment or have bad technique.
So endeth the cooking show.