The Tattooed Butcher: Making Beef Jerky
Beef Jerky Tutorial with Silver Fern Farms’ Brand Ambassador Butcher, The Tattooed Butcher, using Silver Fern Farms’ New Zealand grass-fed, pasture-raised Beef Eye Round.
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The Tattooed Butcher - Beef Jerky Tutorial
The Tattooed Butcher - Beef Jerky Tutorial
Ingredients
- 1 Silver Fern Farms Beef Eye Round
MARINADE
- ½ cup soy sauce
- 3 Tbsp worcestershire sauce
- 3 Tbsp liquid honey
- 1 Tbsp sriracha sauce
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp pepper
The Tattooed Butcher - Beef Jerky Tutorial
The Tattooed Butcher - Beef Jerky Tutorial
Method
Remove Silver Fern Farms Beef Eye Round for the fridge and packaging and allow it to bloom at room temperature for at least 10 mins.
Using a sharp boning knife, trim away the heavy fat from the beef.
After the fat has been removed, slice the beef thinly.
Mix the marinade ingredients together in a bag, add the slices of beef and leave to marinate overnight, for 24 hours.
Once marinated, cook the beef over indirect heat at 200 °F (93 °C) for 2 hours.
To add a smokey flavour to the beef, add woodchips to the heat after the 2 hours, for 30 mins.
Once cooked, let the beef rest until cooled.
Once cooled, slice the beef into jerky sized pieces to serve.
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