Whereas jerky is mostly made of thin strips of meat containing little fat, biltong is made from a large variety of cuts, sometimes containing more than 50% fat by volume. The cuts are generally thicker than other dried meat cuts and the moisture content of the final product varies with taste. I prefer my biltong moist, with a thick strip of fat, whilst my wife likes it dry with no fat. Some people argue that venison biltong should be very dry - almost to the point of crumbling, while others like it soft. There are as many preferences as there are South Africans. Pity is that most people can either not afford it or, even sadder, do not know how to make it.
SAFETY WARNING: You should not do this if you cannot replicate the environment that is needed for the meat to dry. You WILL suffer from food poisoning if you do not get it right. Keep everyting CLEAN! More about this in another step.