Salt Beef by Trailhead: cured to perfection to bring you a mouth-watering, savoury delight!
Inspired by our sister brand, Get Jerky, the team have been hard at work to bring you another great tasting twist on Welsh beef.
Each joint is hand-selected with care, using only GI Welsh Silverside, which can be traced right back to the Welsh farm it came from. It’s then cured for 4-6 days (depending on size) – in house in a water/brine mixture – giving the beef its excellent salty flavours.
Our 1kg joints are packed and then frozen the day they come out of the cure and have a 12 months shelf life.
Online customers can choose to buy a frozen 1 kg joint or two frozen 1kg joints. A 1kg joint is perfect for a family of 4 with leftovers for sandwiches.
Online orders are sent out to your door via overnight courier in a fully recyclable wool lined box, packed with ice/gel packs to ensure it arrives with you in perfect condition! We even include cooking instructions and recipe ideas so you can make the most out of your salty, savoury delight.
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There’s a choice of cooking options:
- Boil / steam in the bag, to give you some delicious, juicy slices.
- Oven cook from frozen, remembering to oven coat in your favourite marinade following the frozen cooking times.
- Defrost overnight in the fridge, marinade and cook in the oven following the defrosted cooking times.
Our favourite marinades and dry rubs:
Coat in 50g mustard & 50g dark brown sugar prior to oven cooking!
Whisk 1 cup vegetable/olive oil, ¾ cup soy sauce, ½ cup lemon juice, ¼ cup Worcestershire sauce, ¼ cup Dijon mustard and 1 minced clove garlic together and coat in the marinade and season with black pepper before oven cooking
Choose your favourite spices and seasonings and mix together and apply the dry rub to your beef and leave it for 12 hours in the fridge. A mix of ground cinnamon, cumin and sugar lend a lingering earthy warmth.
Try our Salt Beef Reuben Sandwich!
A cheesy, salty, melted lunch from heaven – here’s our take on the classic Reuben Sandwich:
You will need:
- Salt Beef by Trailhead
- Sourdough Bread
- Thousand Island Dressing
- Swiss Cheese
- Sauerkraut
Method:
- Oven cook your salt beef at 180°C for 30 mins per 500g + 20 mins for medium rare
- Once cooled, slice!
- Butter the outsides of your bread, for a tasty golden crunch
- Load up your sandwich with the salt beef, cheese, sauerkraut & thousand island dressing & TOAST!
With prior notice we can also cut and cure to customers’ requests, if you can collect your joint from us directly at our premises in Welshpool. Fresh joints have a 10 days shelf life.
Follow our socials to keep up to date with our latest recipes!
If you’re thinking of incorporating it into your business, please visit our website at www.getjerky.wales or get in touch with our Head of Sales, Emma Morris: sales@getjerky.wales
