Ingredients:
2 pounds pork tenderloin, split down the middle
2 tablespoons butter
6 tablespoons hard cider
Kosher salt and pepper to taste

Preparation :
Rub meat with salt, pepper and butter. Sear all sides briefly in a hot pan. Place pan with the cut side up in a foil lined baking dish and stuff with potato stuffing (like making a stuffed potato). Pour the hard cider over the top of the pork and then cover loosely with foil and bake for approximately 3/4 of an hour at 350 degrees or pork reaches an internal temperature of 160 degrees

Stuffing
Ingredients :
4 1/2 cups mashed cooked unpeeled red bliss potatoes
1/4 cup butter softened
1/2 cup fine chopped House of Jerky black pepper jerky, (may need to be softened in some hot water first before chopping. If you do soften the jerky, add the water from this into the potatoes while they are cooking.
1 large onion, diced and sauteed
2 Macintosh apples, large diced
1 tsp fresh chopped sage
1 tsp fresh chopped thyme
Kosher salt and pepper to taste

–Mash potatoes while warm and mix in all other ingrediants.

Irish Lamb Stew - Serves 8

Ingredients :
1 cup AP flour

Kosher salt and pepper to taste

3 pounds boneless lamb (lamb leg is the best for this, but shoulder can be used), trimmed and cut into medium sized cubes
3 tablespoons canola oil
1 large Spanish onion, chopped
2 tea fresh chopped thyme
2 cups Guinness
1/4 cup House of Jerky Venison Black Pepper Jerky, cut into strips
1 lb potatoes, peeled and large diced
1 lb carrots, peeled and large diced
3 tablespoons chopped fresh parsley

Preparation :

In a large bowl, season flour with salt and pepper.
Dredge lamb in flour mixture, shaking off excess.
In a cast iron pan, heat oil over medium heat.
Brown the lamb on all sides, Transfer to a plate.
Pour 1/4 cup water into pan and stir,
Add onion; cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes.
In a 2 qt sauce pan, add the lamb, the beer, the onion and pan drippings and 1 1/2 cups water.
Cover; simmer on very low until lamb is tender, 1 to 1 1/2 hours.
Add potatoes, carrots, jerky and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper. Let cool completely before storing. Stir in parsley just before serving.

Irish Whiskey and Jerky Soda Bread
Ingredients :

4 cups AP Flour
1 tea. Kosher Salt
1 tea. Baking Soda
1/4 cup Butter, chilled and small cubed
1 cup currants
1/3 cup small diced House of Jerky black pepper jerky, you can soak in the whisky to soften if needed for chopping
1/2 cup buttermilk
1/2 cup Honey
1/4 cup Irish Whisky

GLAZE :
2 Tble Irish Whisky
2 Tble Heavy Cream

Preparation :

In large bowl, combine flour, salt and baking soda. Blend in butter until mixture resembles coarse crumbs. Stir in currants and jerky. In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; mix until just incorporated. Turn dough out onto lightly floured surface. Knead lightly 1 minute, do not overknDivide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 inch round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.

GLAZE : In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F oven, 35 to 40 minutes or until loaves sound hollow when tapped on bottoms.

Remove from pans; let cool on wire racks and cut into wedges.

8 servings
Serve with whisky honey butter (soften 8 oz of butter, mix in 2 tea. Irish Whisky and 2 tea. Honey) re-refrigerate until re-chilled.

Boxty – Irish Potato Cakes Recipe
Ingredients :
1 cup raw, grated potatoes
1/3 cup finely sliced House of Jerky Black Pepper turkey jerky
1 cup mashed potatoes
1 cup AP flour
2 tea baking powder
2 tea salt
2 eggs, lightly beaten
1/4 cup (approx.) milk to mix
Vegetable oil for frying

Preparation :
Place the grated raw potatoes in a clean cloth and twist to remove excess moisture.
Mix together flour, salt, jerky and baking powder.
Combine the flour mixture with the potatoes, mashed and grated and eggs.
Add enough milk to make a thick batter.
Heat a cast iron pan over medium heat with some oil.
Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side).
Butter each boxty and serve hot with or without sour cream

Yield: 4 servings

submitted by-
Heather Turner ~ Chief Log-roller
Forfeng Designs
http://www.forfengdesigns.com

Use 6 oz. of our quality beef jerky.

Ingredients:

4 ripe avocados, peeled and de-pitted
2 large peeled de-seeded cucumbers
6 drops smoked Tabasco
8 tsp fresh lemon juice
3 cups chicken stock, chilled and defatted or good roasted vegetable stock
2 cups heavy cream
Pepper and Kosher salt TT
Puree avocados, cucumbers, Tabasco, lemon juice and chicken stock. Whisk in heavy cream and season to taste. Chill before serving.

Garnish with sour cream, fine julienne HOJ® jerky and fresh cilantro sprigs.

This soup has a limited shelf life, discoloration may be held off slightly by keeping the avocado pits in the soup and wrapped tightly with seran.

Serves 6-8 people

This great recipe was provided to us by Heather Turner She’s amazing

Recipe is using House of Jerky jerky, the Best Jerky! Naturally! (and I personally think some of the best jerky I’ve had)

Heat oven to 375F

6 large chicken breasts, pounded flat
3 eggs beaten w/ 3 oz water
1 1/2 cups of toasted pepitas
Stuffing:

2 eggs
1/2 cup fine chopped toasted pepitas
1/3 cup shredded pepper jack cheese
1/2 cup (approximately 4-5 oz, HOJ®) fine diced black pepper turkey jerky
1 large red onion, sliced thin and caramelized
Mix all ingredients together and portion evenly between pounded chicken breasts, roll chicken with flap side down, dip in egg mixture and roll in toasted pepitas, bake on a sheet pan until Chicken is done. Sorry had to, chef’s joke, how long do you cook something, “until it’s done” Cook chicken until it reaches 165F

Cranberry Beurre Blanc Sauce

Ingredients:

1 cup cranberry juice
1 cup fresh cranberries blanched
½ cup white wine vinegar
1 Tbsp finely chopped shallot
1 lb unsalted butter, cold
Kosher salt, to taste
Preparation:

Heat cranberry juice, fresh cranberries, vinegar and shallots in a saucepan until the liquid boils, lower the heat a and continue simmering for about 4 minutes until the shallots are translucent and the cranberry soft, strain cranberry shallot mixture and reserve, return the remaining liquid to the hear and reduce down to about 2 tablespoons.

Cut the butter into medium (½-inch) cubes, but either leave this until the reduction is nearly finished or return the butter cubes to the refrigerator to keep them cold while the liquid finishes reducing.

When the liquid has reduced to about 2 tablespoons, reduce the heat to low and start adding the cubes of butter, one or two at a time, and whisk rapidly with a wire whisk. As the butter melts and incorporates, add more butter and keep whisking. Continue until you only have 2-3 cubes remaining. Remove from heat while whisking in the last few cubes, and whisk for a moment or two more. The finished sauce should be thick and smooth.

Season to taste with Kosher salt and return the cranberry and shallot mixture to the liquid.

Serves 6

Combine all ingredients in a food processor and blend until smooth. Chill and serve with French bread or good quality crackers.

For sauce: Saute the chorizo sausage and turkey jerky in 1 Tble olive oil, set aside, sauté the the onions, garlic, peppers in the remaining olive oil until vegetables are tender. Add the tomatoes, wine and spices and simmer over low heat until the sauce has thickened. Add back in the chorizo and turkey jerky. Saute the shrimp until just turning pink, add the sauce and simmer lightly for several minutes. Serve over white rice.

Combine the potatoes, almonds, garlic, salmon jerky, sugar and salt. Mix in the vinegar, then slowly drizzle in the olive oil. If the mixture appears to thick to spread easily, add a little more olive oil. It should be a fairly thick paste.

Best served with slices of toasted French Bread

Serves 6-8

Bring the chicken stock to a simmer Sauté the carrot, pepper, onion, garlic, jalapeño and ginger together until the vegetable start to be translucent. Add in the saffron, lemon zest, honey and lime juice and remove from the heat.

Toast the dry spices and then grind in a pestle or a electric coffee mill works well.

In a separate pan sauté the lentils in oil until they are hot to the touch and add in the venison jerky, add in the spices and vegetable and sauté for another minute, add in the chicken stock and simmer until the lentils are tender, approximately 20 minutes.

Garnish with chopped cilantro and sour cream
Serves 6

1 package House of Jerky Sweet and Spicy Beef Jerky (on special until july 31st)
1/3 c warm water
2 limes
1 can black beans
Guacamole (fresh store-bought or recipe below)
Sour Cream (Daisy brand is suggested)
1 bag of sturdy tortilla chips
fresh radishes (optional)

Cut the jerky up into nickel-sized pieces and place into a small bowl. Add 1/3 cup of
warm water. Ream the juice of 2 limes into the bowl.
Cover and place into the fridge overnight.

Warm the chips for 10 minutes in a 150 degree oven.

Put the soaked meat mixture into a pan on med-high heat and saute until half of the
liquid is evaporated. Rinse and drain the can of black beans, and then add to the pain.
Cook until heated through and all liquid is evaporated, stirring frequently. Remove from
heat

Assemble the mini tostadas:
Lay the chips out on a serving platter.
Top each chip with spoonful of the meat/bean mixture, a dab of guacamole, and a bit of
sour cream. You can also top each one with a radish slice if you would like. Serve with
any remaining chips and guacamole on the side, and enjoy!

Simple Guacamole
8 ripe avocados
1/3 cup fresh lime juice
2 teaspoons kosher salt
1/2 cup finely chopped fresh cilantro

Scoop the avocado meats into a bowl. Add the salt and lime juice. Mash the mixture with
a fork until combined and slightly chunky. Add the cilantro, stir, and serve.

This can be made ahead if you cover the surface of the guacamole with plastic wrap to
prevent browning.