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Following are recipes using Wild Ride Beef Jerky as the meat. Use Wild Ride like you would bacon, bacon bits, etc. Most recipes are based on 1 or 2 - 4 oz. bags of Wild Ride. We suggest trying the first selection of Wild Ride Jerky in the ingredients but suit your choice to your own preference. Most recipes feed 4 to 6 people depending on appetites and whether this is a single or multiple course. We think you will find in most cases the recipes are much faster than starting with fresh meat. Experiment with the different choices 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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Macaroni and Jerky Salad

Try this new twist of an old classic salad.

1 - 4oz. Bag of Wild Ride Jumpin’ Hot & Spicy, Gallopin’ Pepper,  Hoppin’ Hickory or Kickin’ Teriyaki, chopped fine

4 cups macaroni noodles, cooked and drained

1 green pepper, chopped

1 red pepper, chopped (or pimentos)

2 jalapenos, seeded and chopped fine (optional)

2 to 3 green onions, chopped

½ cup celery, chopped

Mayonnaise-just enough to moisten contents

Combine all ingredients in a large bowl. Mix ingredients until throughly mixed and add just enough mayonnaise to moisten the salad. This recipe works with all Wild Ride Jerky.  Kickin’ Teriyaki adds a sweeter Oriental flavor and Jumpin’ Hot & Spicy adds a zip. If you try the Jumpin’ Hot & Spicy taste it before adding jalapenos. The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper. Correct the seasoning and serve.

 

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Traditional Potato Salad with Jerky

This recipe livens up the standard potato salad with a spicy, smoky flavor.

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

6 boiled potatoes, diced after cooking

1 cup green onions, chopped

1 cup celery, chopped

4 hard-boiled eggs

1-cup mayonnaise

½-cup sour cream

2 teaspoons mustard

Dash of celery salt

Combine potatoes, chopped jerky, celery, onion, celery salt and 2 of the eggs (chopped). Blend mayo with sour cream and mustard, add to potato mixture and toss well. Mound salad in a bowl, frost with more mayo and sour cream mixture. Slice remaining eggs and arrange on top with minced parsley and a bit of finely chopped jerky. Chill in refrigerator for 1 hour. The Wild Ride Jerky is very flavorful, so taste before adding any salt or pepper.
Correct the seasoning and serve.

 

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Beef Jerky Salad

This salad makes for a great lunch or a light evening meal.

1 - 4 oz. Bag Wild Ride Gallopin’ Pepper, Hoppin’ Hickory, Buckin’ Barbeque, Kickin’ Teriyaki or Jumpin’ Hot & Spicy chopped into ¼-inch pieces

1 head of Romaine or 4 heads of Bibb lettuce

6 to 8 small new potatoes cooked in their jackets, peeled and sliced

4 tomatoes peeled and cut into wedges, or 18 to 20 cherry tomatoes

6 hard-boiled eggs, halved

2 medium onions, cut into rings

1-tablespoon capers

2 tablespoons chopped Parsley

¾-cup vinaigrette dressing flavored with thyme and garlic (French or Italian dressing may be used as a substitute)

Wash, dry and crisp the greens. When ready to prepare the salad, tear the greens into bite-sized pieces and arrange in a large bowl. Add the jerky, potatoes, tomatoes, eggs, onions and capers, and sprinkle with the chopped parsley. Just before serving, add the vinaigrette sauce and toss.

Variations: Add 1½ cups thinly sliced celery, ¾ cup shredded green peppers, ¼ cup olives and/or ¾ cup thinly sliced raw mushrooms to the ingredients. Toss with a honey mustard or mustard flavored vinaigrette.

 

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