BERBERE FLAVOR JERKY, 2OZ. PACKAGE
Our latest collaboration flavor is here! After a year of perfecting the flavor and the texture, we are proud to team up with Chef Jen Carroll to bring you an Ethiopian-inspired flavor that packs sweet heat and citrus into every delicious bite.
Ingredients: Beef, tamari, berbere spice (chiles, ginger, garlic, coriander, cardamom, basil), kosher salt
Our latest collaboration flavor is here! After a year of perfecting the flavor and the texture, we are proud to team up with Chef Jen Carroll to bring you an Ethiopian-inspired flavor that packs sweet heat and citrus into every delicious bite.
Ingredients: Beef, tamari, berbere spice (chiles, ginger, garlic, coriander, cardamom, basil), kosher salt
Our latest collaboration flavor is here! After a year of perfecting the flavor and the texture, we are proud to team up with Chef Jen Carroll to bring you an Ethiopian-inspired flavor that packs sweet heat and citrus into every delicious bite.
Ingredients: Beef, tamari, berbere spice (chiles, ginger, garlic, coriander, cardamom, basil), kosher salt
NEW WAYS TO EAT JERKY
Like we say, live well and eat jerky. As a versatile high protein snack, Side Project Jerky can also be incorporated into dishes to create unforgettable flavor experiences. DELICATA SQUASH TOPPED WITH BERBERE JERKY
Ingredients:
1½ cups Jasmine Rice
Extra Virgin Olive Oil
3 Medium Delicata Squash
Kosher Salt & Pepper
1 Package Berbere Jerky
Parsley (optional)
Wash delicata squash and cut length ways, and use a spoon to remove the seeds. Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Once the squash is prepped use a brush to coat the inside and outside with olive oil and season with kosher salt. Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.While the squash is roasting, prepare the filling. First, cook the jasmine rice in according to package instructions. Mine said to bring the water to a boil in a medium saucepan. Stir in the rice and ¾ teaspoon salt; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pan and let the rice absorb the water off of the heat.Remove from oven and fill the squash with the rice (if desired add parsley) then roughly chop the jerky into bite sized pieces and crumble it overtop of the stuffed squash. Plate and enjoy!