We Just Made the World's Best Beef Jerky. You Can Buy It.
Continue Reading
Jerky Tots Recipe
Total Time: 40 minutes
Yield: 50 tots
Ingredients:
2 pounds russet potatoes, peeled
4 ounces Hamburger jerky, cut into 1-inch pieces
1 tablespoon cornstarch
2 teaspoons kosher salt
2 cups canola oil, for frying
Directions:
Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil then simmer for 6 minutes. Drain and let cool.
Shred potatoes on the large holes of a box grater. Use a dish towel or paper towels to drain as much water from the potatoes as possible.
Transfer shredded potatoes to a large bowl. Stir in jerky, cornstarch, and salt. Measure 1 tablespoon of the potato mixture and roll into a short cylinder about 1 ½ inches long and ¾ inch wide. Place on a greased baking sheet and repeat with the remaining potato mixture.
Heat oil to 350°F in a deep fryer or heavy pot fitted with a thermometer.
Fry tots, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain. Season immediately with salt. Serve hot with mustard.
Jerky Jam Recipe
Total Time: 1 hour, 20 minutes Yield: 1 ½ cups Ingredients: 1 tablespoon vegetable oil 1 medium yellow onion, diced 3 cloves garlic, chopped 8 ounces jerky, cut into 1-inch pieces 1 cup water ½ cup coffee ¼ cup apple cider vinegar ¼ cup maple syrup ¼ cup packed dark brown sugar 2 teaspoons Sriracha ½ teaspoon freshly ground black pepper Directions: Pour oil into a medium saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, until onions are translucent, about 10 minutes. In a small bowl, whisk together 1 cup hot water, coffee, vinegar, maple syrup, sugar, Sriracha, and pepper. Pour the mixture into the saucepan along with the jerky; bring to a simmer, reduce heat to low, and cook for 45 minutes, stirring occasionally. Remove from heat and let cool for 20 minutes. Transfer jam to a food processor and pulse for 2 to 3 seconds. Use immediately or let cool completely and store in a covered container in the refrigerator for up to 2 weeks.