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Following are recipes using Wild Ride Beef Jerky as the protein. Most recipes are based on 1 or 2 full bags of 4oz Wild Ride Beef Jerky.  Most recipes feed 4 to 6 people depending on appetites and whether this is a single or multiple course meal.  In most cases, we think you will find the recipes are much faster than starting with fresh meat. Experiment with the different recipes and enjoy. As with all Wild Ride recipes, be careful of adding extra salt and pepper until you have tasted the dish, then adjust seasoning. Our recipes do not call for additional salt or pepper.

 

 

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Spaghetti and Jerky Tomato Sauce

This is traditional spaghetti with meat sauce but the meat is Wild Ride Jerky. Use Wild Ride Gallopin’ Pepper, Hoppin’ Hickory, Buckin’ Barbeque or Jumpin Hot & Spicy for the meat sauce. The Sauce recipe below serves 4 to 6 people depending on the amount of pasta
and appetites.

2  to 3 - 4oz. Bags (depending on how meaty you desire) of Wild Ride Gallopin’ Pepper, Jumpin’ Hot & Spicy Buckin’ Barbeque or Hoppin’ Hickory, chopped fine

2 tablespoons olive oil

4 medium onions, coarsely chopped

3 garlic cloves, crushed

2 green peppers, chopped

1 - 2 ½ oz. can Italian tomatoes

2 6-oz cans tomato paste

½-teaspoon sugar

2 teaspoons dried or 1 ½ tablespoons fresh basil

2 small dried red peppers (optional, Wild Ride Jerky has peppers)

2 teaspoons salt (or to taste, Wild Ride contains salt)

Freshly ground pepper (or to taste, Wild Ride contains pepper)

In a large saucepan or skillet, sauté the onions, garlic and peppers in the olive oil until just wilted and lightly brown. Add the chopped Wild Ride Jerky and continue to sauté for a few more minutes. Add the tomatoes, the tomato paste, sugar, basil, fresh ground pepper, dried peppers (optional), and bring to a boil. When mixture comes to a boil, reduce to a simmer for 2 ½ to 3 hours, stirring occasionally. Taste before adding additional salt. Correct the seasoning and serve over your favorite pasta.

 

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Cowboy Stew

This one is as old as the hills and an authentic use of jerky as it has been used for centuries. It’s quick and easy making a heartier camping meal. (Serves 4 – 6 people)

 

2 - 4 oz. bags of Wild Ride Hoppin’ Hickory, Buckin’ Barbeque or Gallopin’ Pepper
(don’t combine)

2 medium potatoes, peeled and cut into ½ inch pieces

3 medium carrots, peeled and cut into ½ inch pieces

1 large onion, coarsely chopped                                           

1 or 2 cloves of garlic, minced (optional)

3 cups beef broth or water (enough to cover vegetables or more soup like stew)

1- tablespoon oil                              

3 tablespoons of flour (optional, for a thicker stew)

This recipe is made with ingredients that would have been found in any cowboy kitchen or chuck wagon. In a 4 to 6 quart pot, heat the tablespoon of oil until hot but not smoking, add the onions and cook until lightly browned, about 12 minutes. Add garlic (optional) and stir until fragrant, about one minute. Add both bags of Wild Ride Jerky (don’t mix flavors) and stir into the onions and garlic. Reduce heat and simmer for a few minutes, stirring often. When jerky and onions have thoroughly mixed and warmed through, add flour and stir to mix well.  Add 1 cup of the beef broth or water and stir to mix. Be sure there are no lumps of flour. Simmer for a few minutes, stirring constantly. Add potatoes and carrots and remaining broth or water, stir and cover. When pot comes to a boil reduce heat to a simmer and cook on low until potatoes and carrots are soft. The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper. Correct the seasoning and serve.

Variations:
Try adding a cup of chopped celery, turnips, whole kernel corn and/or green beans.

 

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Southwestern Cowboy Stew

This one is similar to the above but spicier. (Serves 4 – 6 people)

 

2 - 4oz. Bags of Wild Ride Jumpin’ Hot & Spicy

1 14oz size can of Hominy (or 1½ cups cooked Posole)

1 large onion, coarsely chopped                                           

1 or 2 cloves of garlic, minced

1-14 oz can of diced tomatoes

1/2 teaspoon oregano

1/2 teaspoon cumin

2 cups beef broth or water

1-tablespoon oil                              

3 tablespoons of flour (optional, for a thicker stew)

In a 4 to 6 quart pot, heat the tablespoon of oil until hot but not smoking.  Add the onions and cook until lightly browned, about 12 minutes. Add garlic and stir until fragrant, about one minute. Add both bags of Wild Ride Jumpin’ Hot & Spicy and stir into the onions and garlic. Reduce heat and simmer for a few minutes stirring often. When jerky and onions have thoroughly mixed and warmed through, add flour and stir to mix well.  Add 1 cup of the beef broth or water and stir to mix. Be sure there are no lumps of flour. Simmer for a few minutes, stirring constantly. Add the hominy (posole), the oregano and cumin, the remaining broth or water and the can of diced tomatoes. Cover and bring to a boil. When pot comes to a boil reduce heat to a simmer and cook for about 20 minutes. The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper. Correct the seasoning and serve.

 

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Chili Con Carne (Chili with meat)

In this case, the meat is Wild Ride Jerky. It can be made traditionally using Wild Ride Jumpin’ Hot & Spicy or milder with Hoppin’ Hickory or Buckin’ Barbeque. (Serves 4 – 6 people)

2 - 4oz. bags of Wild Ride Jumpin’ Hot & Spicy, Hoppin’ Hickory or Buckin’ Barbeque

2 medium onions, coarsely chopped                                           

1 or 2 cloves of garlic, minced

1-14 oz can of diced tomatoes

3 tablespoons tomato paste

1 - 12 oz can whole kernel corn

1/2 teaspoon oregano                        

1/2 teaspoon cumin

1 or 2 tablespoons chili powder (optional- Jumpin Hot & Spicy has chili powder already)

1-cup beef broth or water

2-tablespoon oil                              

3 tablespoons of Masa Harina (optional, for a thicker chili)

In a 4 to 6 quart pot, heat the tablespoon of oil until hot but not smoking. Add the onions and cook until lightly browned, about 12 minutes. Add garlic and stir until fragrant, about one minute. Add both bags of Wild Ride Jumpin’ Hot & Spicy, Hoppin’ Hickory or Buckin’ Barbeque and stir into the onions and garlic. Reduce heat and simmer for a few minutes, stirring often. When jerky and onions have thoroughly mixed and warmed through add the can of diced tomatoes, tomato paste, broth or water, the oregano and cumin and chili powder (optional). Cover and simmer for 15 to 20 minutes or until jerky is tender. Add the can of corn and simmer about 5 minutes. For a thicker chili, mix the 3T of Masa Harina with a little water, enough to make a smooth paste, and stir into the chili. Continue to heat 5 to 10 minutes or until chili has thickened. The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper. Correct the seasoning
and serve.

 

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Chili Con Carne y Frijoles (Chili with Meat & Beans)

This is another Southwestern favorite adding beans you have made or canned beans to the jerky. It can be made traditionally using Wild Ride Jumpin’ Hot & Spicy or milder with Buckin’ Barbeque or Hoppin’ Hickory.  (Serves 4 – 6 people)

2 - 4oz. bags of Wild Ride Jumpin’ Hot & Spicy, Buckin’ Barbeque or Hoppin’ Hickory

4 cups cooked or canned pinto beans rinse prior 

2 medium onions, coarsely chopped                                           

2 or 3 cloves of garlic, minced

1-cup tomato sauce

1/2 teaspoon oregano                        

1/2 teaspoon cumin

1 or 2 tablespoons chili powder (optional- Jumpin Hot & Spicy has chili powder already)

1/2 cup beef broth or water

2-tablespoon oil                              

In a 4 to 6 quart pot, heat the tablespoon of oil until hot but not smoking.  Add the onions and cook until lightly browned, about 12 minutes. Add garlic and stir until fragrant, about one minute. Add both bags of Wild Ride Jumpin’ Hot & Spicy, Hoppin’ Hickory or Buckin’ Barbeque and stir into the onions and garlic. Reduce heat and simmer for a few minutes, stirring often. When jerky and onions have thoroughly mixed and warmed through add the cooked or canned beans, tomato sauce, broth or water, the oregano and cumin and chili powder (optional). Cover and simmer for 15 to 20 minutes or until jerky is tender.  The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper. Correct the seasoning and serve.

 

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Rice and Beans with Jerky

This dish works well with Wild Ride Gallopin’ Pepper, Hoppin’ Hickory, Buckin’ Barbeque or Jumpin Hot & Spicy. You can add beans you have made or canned beans to the rice and jerky. (Serves 4 – 6 people)

2 - 4oz. bags of Wild Ride Gallopin’ Pepper, Jumpin’ Hot & Spicy, Buckin’ Barbeque or Hoppin’ Hickory

4 cups cooked or canned pinto, black or red beans

1-cup white rice

1 medium onion, coarsely chopped

1 clove of garlic, minced

3 tomatoes, peeled seeded and chopped (or 1 ½ cups drained canned diced tomatoes)

2 cups water or chicken broth

2-tablespoon oil       

Few sprigs of cilantro chopped for garnish

In a 4 to 6 quart pot, bring the 2 cups of water or broth to a boil and add the rice. Cover and lower heat to a simmer for 20 to 30 minutes or until rice is done and has absorbed the water or broth. Meanwhile, in a large skillet, heat the tablespoon of oil until hot but not smoking. Add the onions and cook until lightly browned, about 12 minutes. Add garlic and stir until fragrant, about one minute. Stir in the tomatoes and sauté for a few minutes. Add both bags of Wild Ride Gallopin’ Pepper, Jumpin’ Hot & Spicy, Buckin’ Barbeque or Hoppin’ Hickory and stir into the onions, garlic and tomatoes. Reduce heat and simmer for a few minutes stirring often. When jerky, onions and tomatoes have thoroughly mixed and warmed through add the cooked or canned beans. Reduce heat and stir constantly until mixture is heated through. When rice is done, add jerky, tomato and bean mix to the pot and mix thoroughly. The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper. Correct the seasoning and serve garnished with the chopped cilantro.

                    

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Macaroni and Cheese with Jerky

This one is as simple as prepare according to the recipe on the box except add a bag of finely chopped Wild Ride Gallopin’ Pepper, Hoppin’ Hickory, Buckin’ Barbeque or Jumpin Hot & Spicy or follow the recipe below for a homemade taste. (Serves 4 – 6 people)

1 - 4oz. bag of Wild Ride Gallopin’ Pepper, Jumpin’ Hot & Spicy Buckin’ Barbeque or Hoppin’ Hickory, chopped fine

½ lb. macaroni

1-teaspoon salt

3 tablespoons butter

3 tablespoons flour

1 ½ cups milk

½-teaspoon dry mustard

1 to 1 ½ cups shredded cheddar

buttered crumbs (optional)

Boil the macaroni in salted water until tender. Drain well. To prepare a white sauce, melt the butter in a heavy saucepan, blend with the flour, and cook several minutes over medium heat. Heat the milk to the boiling point, stir into the flour-butter mixture, and continue stirring until it thickens. Add the dry mustard and simmer 4 to 5 minutes. Butter a 2 or 2 ½-quart baking dish or casserole. In it, arrange alternate layers of macaroni, sauce, chopped Wild Ride Jerky and cheese, ending with cheese. Cover the top with buttered crumbs (optional). Bake at 350 degrees 25 minutes, or until the top is nicely browned and the sauce is bubbly. Serve at once.

 

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Teriyaki Jerky and Broccoli Stir Fry

An Oriental favorite made simple with Wild Ride Kickin’ Teriyaki Beef Jerky.

2 - 4oz. bags of Wild Ride Kickin’ Teriyaki cut into smaller pieces

2 heads of Broccoli, cut into flowerets approximately 1 inch in diameter

1½ cups cooked rice

1-cup sweet soy sauce

1 medium onion, sliced julienne

1 cup water or Mirin (if you can’t find Mirin, add about ¼ cup of sugar to the white wine)

2 teaspoons cornstarch

1 Tablespoon oil (vegetable, sesame etc.)

In a small bowl, mix the cornstarch with the water or Mirin, stir to mix well and add the sweet soy sauce. Mix well and set aside. Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat the sides. Add the broccoli, onions and Wild Ride Jerky and stir-fry for 2 minutes being careful not to burn. Add cornstarch, sweet soy sauce mixture and stir to mix. Bring to a boil, reduce heat, cover and cook for about 5 minutes or until broccoli is just done. Serve over hot rice.

 

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