The Tattooed Butcher: Making Beef Jerky

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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.

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

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.

The Tattooed Butcher: Making Beef Jerky

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