Snack
with Jerky: Best Jerky Recipes for You
You may have
heard that jerky is a great snack item. Keep reading to know about different
ways you can have them!
Jerky is a meat snack, loaded with nutrients, that has been dehydrated
and cooked to make it shelf-stable.
Beef jerky can last a long time without rotting since the moisture is
removed from the meat. Jerky is a great on-the-go snack because of this
quality.
The majority of jerky is marinated with a combination of flavors and
liquid ingredients. The main ingredient of any dried meat product is the
natural preservative, salt.
Jerky is a ready-to-eat product that requires no further preparation.
It's fully cooked, shelf-stable, and doesn't require any more cooking. For the
freshest jerky, go to https://jerkybrands.com/.
Best Jerky
Recipes
Jerky can be used to cook fun and scrumptious dishes. Let's indulge in
our best jerky recipes that will make your tastebuds want more!
Jerky Served on
Charcuterie Board
While it's not for your typical charcuterie or snacking board, it's a
terrific addition for a multitude of reasons. Jerky pairs nicely with other
items due to the variety of flavor qualities. Jerky not only goes well with
other foods, but it also has wonderful textures and nutritional profiles,
giving it a distinct flavor that you'll love. Here's how we recommend serving
your next jerky-inspired charcuterie:
●
Garlic beef jerky — for a flavor boost that goes
well with bread or crackers.
●
Buy a block (or two) of cheese and cut it into
pieces. You can also purchase pre-cut cubes to make your job easier!
●
Almonds, peanuts, pistachios: the possibilities
are unlimited when it comes to nuts.
●
Dried fruit, such as raisins and cherries, gives
a naturally sweet choice to your snack.
Jerky with
Deviled Eggs
Another typical delicacy that can be improved with jerky is deviled
eggs. You won't be bringing any leftovers home if you turn up at an event with
a plate of jerky-topped deviled eggs!
If you do not have a go-to deviled egg recipe, try this one, which
only calls for four ingredients: jerky, eggs, Dijon mustard and mayonnaise.
Hard boil the eggs, then shell them after cooling. Each egg should be cut in
half and the yolks scooped into a bowl. Toss the yolks with mayonnaise and
Dijon mustard (plus salt and pepper to taste), then scoop back into the egg
whites.
To add more taste and texture, top each deviled egg with nicely
chopped jerky of your choice. Although most people use smoked paprika to top
their deviled eggs, you can just use Bayou Boil beef jerky. Which is wrapped in
a blend of paprika and other intriguing spices.
Meaty Omelet
You probably haven't considered eating jerky in the morning, but you
should! When you replace the ham with jerky in meals at the start of the day,
you'll feel more energized and fuller for longer, making you more prepared for
the day ahead.
Jerky is perfect for delivering long-lasting energy because it
contains a lot of protein in a small number of calories and only a little fat.
Try adding jerky to an omelet with your favorite vegetables and cheeses to
start your day. Steakhouse beef jerky is our favorite omelet.
This gives it a savory flavor, making it taste just like a filling
steak omelet. Add some roasted onions, peppers, and mushrooms to the mix.
A Protein-Rich
Salad
Jerky can be used as a substitute for bacon in almost any recipe. To
take your regular bacon bits to another level, crumble jerky over a salad.
Jerky has more protein and iron, is lower in fat, and has fewer calories than
bacon. It also comes in a wide variety of flavors. So, if you're making a
Southwestern salad, add some Honey Jalapeno beef jerky on top to complement the
flavors.
Crumble some Teriyaki beef jerky into an Asian salad. Jerky comes in a
variety of flavors that will go well with any salad. It's a simple addition to
any salad recipe—just chop and mix your favorite vegetables with your preferred
dressing, then chop, rip, or grate jerky pieces. So try out the best salad
recipes you've got your hand on with some jerky in them and see how delicious
they turn out!
Bloody Mary with
Jerky
A Bloody Mary with jerky is a great drink to serve with any side dish.
A Bloody Mary is typically garnished with bacon and celery. However,
substituting it with jerky can significantly increase the flavor!
Spices like paprika, cayenne pepper, and others can be used to make a
Bloody Mary. Because jerky contains a variety of spices, it can be used as a
topping for your Bloody Mary. Your meal has just become a lot more interesting!
Jerky Soup or
Soupy Jerky?
One of our best-loved ways is to utilize jerky as a source of protein
in soup. Jerky can be added to any soup to make it more flavorful. It can
improve any dish, including a robust stew, a fresh
vegetable soup, and, sometimes even corn chowder.
Jerky can be added to any soup that calls for ham, beef, or even
chicken. Make your absolute favourite soup recipe as usual, but rather than
using your usual protein, cut some of your favorite jerkies. As Jerky comes in
various tastes it can be used to accent a variety of soups.
Jerky with
Brussels Sprouts
While brussels sprouts are one of America's least favorite vegetables,
excellent jerky can turn them into something delicious, even the pickiest
eaters will like. You can add bacon to this dish, but doing so negates the goal
of eating this healthful food in the first place.
Jerky can be an amazing alternative. Instead of bacon, toss some jerky
in the saucepan and use them. Here's how you can prepare this meal. Brussels
sprouts should be sliced and placed on a baking pan. Drizzle olive oil over the
top and season with salt and pepper. Preheat the oven to 400 °F and bake the
baking sheet for 15 to 20 minutes.
Flip the brussels sprouts halfway through cooking and add your jerky
of choice to the baking pan. They will be ready to serve when the color change
to a golden brown.
A Jerky-ful Dish
for Happy Tummy
Jerky can be used in so many dishes and is an amazingly healthy
alternative to bacon. Try out these recipes and see which one is your favorite.
Bon-appetit!
- 2 russet baking potatoes (In the UK use something like a King Edward)
- 1 TBS butter
- 1 TBS cream cheese
- 2 TBS grated cheese (cheddar or your favorite kind of cheese)
- 2 TBS sour cream
- 2 TBS grated onion, or one spring onion chopped
- 1/4 tsp garlic powder
- salt and black pepper to taste
Air Fryer Twice Baked Potatoes
Ingredients
- 2 russet baking potatoes (In the UK use something like a King Edward)
- 1 TBS butter
- 1 TBS cream cheese
- 2 TBS grated cheese (cheddar or your favorite kind of cheese)
- 2 TBS sour cream
- 2 TBS grated onion, or one spring onion chopped
- 1/4 tsp garlic powder
- salt and black pepper to taste
Instructions
- Scrub your potatoes really well, then pat dry. Prick them all over with a fork. Pop them into the basket of your air fryer and then bake them for 40 minutes at 400*F/200*C. Flip them over halfway through the bake time. When they are done they will yield lightly to pressure.
- Remove the potatoes from the air fryer and cut them in half lengthwise. Scrape out any flesh from each half into a bowl, leaving a shell about 1/4 inch thick throughout.
- Mash the potato flesh with all of the remaining ingredients, mixing everything well together. Pile the flesh back into the potatoes roughly. I like to leave a lot of texture.
- Pop the potato halves back into the air fryer basket and return to the air fryer. Cook for a further 5 minutes at 400*F/200*C or until heated through and you have crisp golden bits across the surface.
- Serve immediately.
Notes
You can add chopped crisp bacon bits to the potato filling if you wish and sprinkle additional cheese on top prior to returning to the air fryer. Its a matter of choice.
- 1 large boneless, skinless chicken breasts (about 1/2 pound)
- 1 medium yellow onion, cut in half and then thinly sliced into half moons
- 1 1/2 TBS extra-virgin olive oil
- 1 TBS kosher salt, or to taste
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1 1/2 large carrots, peeled and sliced into ¼-inch half moons
- 1 1/2 large celery ribs, sliced into ¼-inch half moons
- 1 fat garlic clove, peeled and finely chopped
- 1 teaspoons tomato paste/puree
- 1/4 cup pastina, such as Acini di Pepe, or orzo (about 2 ounces)
- 1/4 cup finely chopped fresh parsley
- Grated Parmesan, for serving
Chicken Soup with Pastina
Ingredients
- 1 large boneless, skinless chicken breast portion
- 1 medium onion, peeled, cut in half and thinly sliced into half moons
- 1 1/2 TBS extra virgin olive oil
- 1 TBS kosher salt
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 2 medium carrots, peeled, sliced and cut into 1/4 inch thick half moons
- 1 1/2 large celery sticks trimmed and cut into 1/4 inch thick half moons
- 1 fat clove of garlic, peeled and minced
- 1 tsp tomato puree/paste
- 1/4 cup (2 ounces) pastini such as Acini di Pepe or Orzo
- 2 TBS chopped minced fresh parsley
- freshly grated Parmesan cheese to serve
Instructions
- Place the chicken into a saucepan along with 5 cups of water (1.1 litre/1182.9 ml) Bring to the boil over high heat, then reduce. Skim off any foam and discard. Add the onion, olive oil, salt, garlic powder and pepper. Stir, bring back to a slight boil, reduce to medium low, cover. and simmer for 10 minutes.
- Add the carrots, celery, garlic and tomato paste, giving it all a good stir to blend in the tomato paste. Bring to a gentle boil. Reduce to low, cover, and simmer on medium low for 30 minutes.
- Taste and adjust seasoning as required.
- Remove chicken to a bowl. Add the pasta and bring to a gentle boil. Cover and cook on medium low for the time required as per the package of pasta.
- Shred the chicken. Return to the soup along with the parsley. Stir, cover, and simmer for a few minutes.
- Serve ladled into heated bowls, topped with freshly grated Parmesan cheese.
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