Jerky vs Biltong

Jerky vs Biltong.

SEE HOW ITS MADE

Made from 100% premium beef, Jack Link’s Beef Jerky and Beef Biltong take two delicious paths to bold flavour. Jerky is thinly sliced, marinated, and smoked for a chewy, sweet-smoky bite, while Biltong is thicker-cut and air-dried for tender, rich perfection. Different cuts, different craft — both packed with protein and unmistakably Jack Link’s.

Explore the range

Biltong

Jerky

we source and select 100% premium
australian beef from our local farms

we season, marinate and hang the beef
to naturally air-dry slowly, locking in
flavour, and goodness.

we thinly cut against the grain to
produce tender, premium, steak slices.

we source and select premium grass-fed beef from
New Zealand and Australian farms.

Using our traditional family recipe, we slice
delicate strips & marinate with our secret Jack
Link’s seasoning.

we thinly slice and hang the marinated
beef slices in our smoker, & smoke low and
slow in the jack link’s traditional way.

The family tradition continues

The difference between Jerky and Jack Link's Jerky is quality

Explore the Range

Whenever you rip open a bag of Jack Link’s meat snacks, you get a taste of American tradition: a family-owned business that grew from hard work, high-quality products, a sense of community and a little fun.

The foundation for Jack Link’s was set in the 1880s when Chris Link came to America from the old country and settled in the Northwoods of Wisconsin. He didn’t bring much with him, but he did bring his family’s sausage recipes. Talk about applaudable priorities.

Soon his sausages and smoked meats became legend. It was all anyone could talk about (or so we hear).