I've been to Africa a number of times, and eaten biltong made from a bunch of different animals by a bunch of different people. It varies even more than jerky in the U.S., but in general I really like biltong, partly because unlike jerky (especially some commercial jerky) it's typically not as salty, or smoked until it's sometimes almost unchewable. The seasonings are generally more subtle than in jerky (such as coriander), and as somebody already noted biltong is usually sun-dried, which tends to reduced toughness.
On my first Cape buffalo hunt in the Okavango Delta of Botswana, a lot of the meat from both my bull and my hunting partner's was sun-dried in camp, and a bale of it about as big as an oil drum sat between me and one of the guides when we sat in the "high seat" in the back of the Toyota Land Cruiser during the several-hour drive back to the airport in Maun. I took advantage of this on occasion, and it was pretty darn good, despite the lack of salt and spicy seasoning often found in American jerky.
