Recipes
The recipes here are to make dishes, casserols, hor deurves, salads and snacks with jerky. We will add recipes at least once a month, which will also be featured in our Jerky Journal.
If you are looking for recipes to make your own jerky, Click here.
If you are looking for recipes to make your own jerky, Click here.
Cream Cheese & Shredded Jerky Spread
1 8oz Cream Cheese (I use Philadelphia Brand)
2 Xtreme Shreds Hickory Smoked Shredded Beef Jerky (Can also use Shredded Buffalo Jerky)
1/4 to 1/2 tsp granulated garlic
a few shakes of Old Bay Seasoning (about a heaping 1/4 tsp)
Add ingredients to a bowl, mix well and serve. Great for spreading on crackers or flat-bread.
Think Hor Deurves, picnic, or just a quick, healthy snack anytime.
2 Xtreme Shreds Hickory Smoked Shredded Beef Jerky (Can also use Shredded Buffalo Jerky)
1/4 to 1/2 tsp granulated garlic
a few shakes of Old Bay Seasoning (about a heaping 1/4 tsp)
Add ingredients to a bowl, mix well and serve. Great for spreading on crackers or flat-bread.
Think Hor Deurves, picnic, or just a quick, healthy snack anytime.
Deluxe Camp Chili with Jerky
Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.) Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir.
Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently.
- 6 oz Jerky
- 3 tb Oil
- 1 ts Whole cumin seed4 tb Chili powder
- 1 ts Onion flakes
- 1 ts Oregano
- 1/2 ts Cumin (powdered)
- 1/4 ts Garlic powder
- Water as needed
- Flour for thickening
Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning. Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.) Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir.
Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is prefered, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently.
Shredded Buffalo Jerky Oven Omelet
A simple and hearty Oven Omelet with Buffalo Shredded Jerky
Ingredients:
1. preheat oven to 350 degrees F (180 c). lightly grease an 8 x 8 inch glass baking dish.
2. Beat eggs in large bowl; stir in milk; stir in potatoes. Add JD Shredded Buffalo Jerky and cheese. Season to taste, then pour into prepared pan.
3. Bake in preheated oven for 45 - 50 minutes, until knife inserted in middle comes out clean.
4. Add garnish. Serve hot.
Ingredients:
- 8 eggs
- 1 cup milk
- 2 cups shredded hash brown potatoes
- 1 cup JD Natural Buffalo Shredded Jerky
- 1 cup shredded cheddar cheese
- salt & pepper to taste
- garnish with: sour cream, salsa, green onions
1. preheat oven to 350 degrees F (180 c). lightly grease an 8 x 8 inch glass baking dish.
2. Beat eggs in large bowl; stir in milk; stir in potatoes. Add JD Shredded Buffalo Jerky and cheese. Season to taste, then pour into prepared pan.
3. Bake in preheated oven for 45 - 50 minutes, until knife inserted in middle comes out clean.
4. Add garnish. Serve hot.
Savory Turkey Jerky Bites
Ingredients:
Preheat oven to 350 deg F (180 C).
Mix cream cheese and 3/4 cup of the Parmesan cheese on medium with an electric mixer until well blended. set aside.
Seperate crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 Tbsp cream cheese mixture onto each rectangle; top with Turkey Jerky, red pepper and parsley. Fold long end of dough up and over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal size squares.
Place seams down on baking sheet. Sprinkle with remaining Parmesan cheese.
Bake 13 to 15 minutes or until golden brown in preheated oven. Can be served hot or even after cooled down.
- 1 pkg (8 oz) Cream Cheese, softened
- 1 cup grated Parmesan cheese
- 2 cans refrigerated crescent dinner rolls (or you favorite home made crescent roll or biscuit mix)
- 2 packages Turkey Jerky chopped into pieces (BBQ taste great in this!)
- 1 cup finely chopped red pepper
- 1/4 cup chopped fresh parsley
Preheat oven to 350 deg F (180 C).
Mix cream cheese and 3/4 cup of the Parmesan cheese on medium with an electric mixer until well blended. set aside.
Seperate crescent rolls into 8 rectangles; press perforations together to seal. Spread 3 Tbsp cream cheese mixture onto each rectangle; top with Turkey Jerky, red pepper and parsley. Fold long end of dough up and over filling to center; fold up again to enclose remaining filling. Cut each into 4 equal size squares.
Place seams down on baking sheet. Sprinkle with remaining Parmesan cheese.
Bake 13 to 15 minutes or until golden brown in preheated oven. Can be served hot or even after cooled down.
