Description
Whisked up in the kitchen using Billy Franks’ secret house marinade and The Ribman’s infamous hot sauce. Packed full of scotch bonnets and naga chillies, each bite will have your tastebuds fired up and leave you burning for more.
Item Details:
Gluten free.
It takes 250g of beef to make 100g of finished jerky.
Awarded 2 stars great taste awards 2016
Ingredients:
British Grass Fed Beef, White Wine Vinegar, Chilli Purée (Habanero/Scotch Bonnet Chilli (75%), Cider Vinegar, Salt), Ketchup (Tomatoes, Spirit Vinegar, Sugar, Salt, Herb Extract, Celery), Honey, Tamari (Water, Soya Beans, Salt, Spirit Vinegar), Salt, Garlic, Black Pepper.
For allergens, see ingredients in bold.
Nutritional Information:
Per 100g: Energy 1543 kJ/367 kcal, Fat 11.1g (of which Saturates 4.5g), Carbohydrates 6.0g (of which Sugars 4.8g), Fibre 3.g, Protein 59.0g, Salt 1.2g.
