I make Jerky, and dried meat (Native American style jerky), its kinda the same thing, but different. I have had Biltong before.

I prefer "smoked" jerky. The dried meat of biltong is just a little too tough for me. The only way for me to eat it is when shaved very thin using a carpenter's plane. It also takes much more time to make than jerky because it dries much slower due to the fact that the meat is cut in very thick chunks. I have made jerky out of everything from shrimp, fish, deer, rabbit, squirrel, raccoon, wild hog, moose, deer, beef, and even ostrich. I can cut thin strips of meat to make jerky or I can use ground meat extruded through a jerky die. When jerky is made from ground meat, it is easier to chew. I dry my jerky in my smoker and just like the added smoke flavor.