Biltong & Dryworse
Main Differences
Both snacks have the same first category beef as the base ingredient, and both have the same aromatic flavored spices, namely the coriander seeds that give that special taste to them. Both are also cured with the brown vinegar.
Dryworse however is a minced version, that goes through 2 grinds; a first using a more course grinder, where the spices are placed to flavour in after this first grind, and a second more finer grind that will penetrate all the ingredients into the meat.
Both Dryworse and Biltong require a resting phase in the refigerator, namely with the vinegar, and for a period of at least 6 hours (or 12 in the case od Biltong) so the curing phase is as deficient possible.
Dryworse takes the form of a fine sausage, that after the drying phase, can become somewhat crunchy, and is typically eaten in “sticks”. Thanks to its format or shape, and the fact that it is protected with the casing, the final flavor is more intense than the Biltong, and allows this snack greater durability as the casing also protects the meat from the undesired moisture.
Below is a table that resumes the main diferences between Biltong and Dryworse, namely the ones made by be (see meus produtos).
 Dryworse |  Biltong | |
|---|---|---|
| Type of meat | First category Beef with approximately 20% beef fat | First category Beef with approximately 5% beef fat |
| Final Result | Fine dried meat sausage . I recommend the casing be removed before eating, to better appreciate the lovely flavor this snack has to offer. | Strips of dried meat cut um in slices. Some may contain a thin layer of fat (very appreciated by several Biltong lovers). |
| Taste | Extremely spicy and intense. | Aromatic and spicy. |
| Preservation | Thanks to its casing, the Dryworse has a longer preservation period. I do not use any conservatives on my products, so this is a good way to help preserving this snack longer. I use a thicker casing to enable its removal before eating easier, and at the same time, preserve its interior longer. It must though be kept in a dry and room temperature environment. | Biltong has a shorter shelf life, being more prune to get moldy, namely the wetter pieces. The fact that I do not use any conservatives prevent my Biltong to last for a long time, but at the same time, I provide an incomparable and authentic taste to any other Biltong that contains conservatives. It must though be kept in a dry and room temperature environment |
In what occasions can I eat these snacks?
It is always a good occasion to eat Biltong and/or Dryworse, but it is undoubtedly one of the most appetizing companions of beer.
At the end of the day, after a hard day’s work, during a restful weekend, on holidays, enjoying this snack with a fresh drink is half way to remove all the accumulated tension of the body and soul.
It also serves as a great entry to any meal.
Given the high protein content, these snacks are also very popular with athletes.
Widely used in athletics races as a “nutrient bar”.
You can find it in many fitness and diet websites.
Most young people and children are very fond of Dryworse.
It is an escellent piece to add to the school lunch box, providing not only a good nutritional complement, but also a pleasant snack that above all is healthy.
It is also easy to share, and kids love it.
IMPORTANT NOTE: the consumption of both Biltong and Dryworse should be done with moderation. As with any other food, excessive consumption can cause health complications.
