As Biltong is air dried, all the enzymes in the meat are intact and living.Jerky is also traditionally allot thinner and drier than biltong, while biltong can be more moist.
Jerky is meat that is cut into thin strips (usually 1/4 of an inch thick) and dehydrated to remove the moisture content. Biltong is similar in that it is a type of sliced, cured, and dehydrated meat, but it is the simple differences between it and Jerky that make the world of difference. First thing that you notice with Biltong is that it is cut against the grain of meat, something that differs with most Jerky products. Then you see that Biltong is spiced and flavored somewhat differently because of the use of pungent ingredients like vinegar, which is used as a pre-marinade. Finally you will notice that Biltong has a different cut to it, meaning that each strip is generally twice as thick beef jerky.