How we craft our beef jerky...We only use select rump beef, cut into thin strips. These are then seasoned carefully with our special family recipe using selected ingredients. Finally the thin beef strips are dried and smoked slowly in hot air - in the traditional way.1. Select best cuts2. Preparation3. Seasoning / marinade4. Smoking & drying
Product information| Energy | 1069 kJ | 266 kJ | 3 % |
| 253 kcal | 63 kcal | ||
| Fat | 3,5 g | 0,9 g | 1 % |
| of which saturates | 1,5 g | 0,4 g | 2 % |
| Carbohydrate | 20 g | 5,0 g | 2 % |
| of which sugars | 18 g | 4,5 g | 5 % |
| Protein | 35 g | 8,8 g | 18 % |
| Salt | 5,0 g | 1,3 g | 21 % |
| *%Reference intake of an average adult (8400 kJ / 2000 kcal) | |||
| **25 g = 1 Portion |
| Energy | 1069 kJ | 266 kJ | 3 % |
| 253 kcal | 63 kcal | ||
| Fat | 3,5 g | 0,9 g | 1 % |
| of which saturates | 1,5 g | 0,4 g | 2 % |
| Carbohydrate | 20 g | 5,0 g | 2 % |
| of which sugars | 18 g | 4,5 g | 5 % |
| Protein | 35 g | 8,8 g | 18 % |
| Salt | 5,0 g | 1,3 g | 21 % |
| *%Reference intake of an average adult (8400 kJ / 2000 kcal) | |||
| **25 g = 1 Portion |