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Ready to jerk up your breakfast? Far from being just a delicious, nutritious snack, your favourite jerky and cured meat staples can uplift a regular brekkie or brunch into a truly tasty meal that – once tasted – may quite possibly become your signature repertoire.
One of the great things about jerky is that you don’t need to have the skills of Maggie Beer to add yummy innovation to your dishes. In fact, the simple addition of your favourite jerky to even some pretty basic breakfast plates will elevate them to a whole new level.
1. The jerky breakfast taco: Shred around 85g of your chosen jerky (we recommend either a chilli flavour or, if you’re feeling particularly spicy – go for extra hot!). Whisk 4 eggs, 200 grams of Monterey Jack cheese and a pinch of salt and pepper in a bowl. Heat some olive oil in a skillet and gently fry 200 grams of diced onion, 100 grams of diced tomatoes, 100 grams of chopped jalapenos and the jerky. Once soft, add the egg mixture, stir and allow to cook gently. When cooked, spoon into warm tacos, garnish with a herb or two of your choice – and enjoy…
2. Jerky breakfast crunch wrap: Cook a hashbrown as per the packet guidance. Whisk and scramble a couple of eggs and set aside to cool. Chop up some jerky (smokey or traditional go well, but it’s your choice). Smash up the hash brown with a fork. Take a flatbread and layer it up with some of your fav shredded cheese, the eggs, hash brown, jerky and season to taste. Fold up the flatbread and then fry for a few minutes on both sides until it goes golden. Transfer to a plate, chop in half and get stuck in… Yummy!
3. Jerky eggs: Scrambled or in an omelette – this one is easy-peasy. Chop your desired jerky into small pieces and either add to the eggs as they’re cooking or sprinkle on once ready an extra-special topping.
4. Full-on jerky breakfast casserole: Line a baking dish with a roll of croissant dough. Mix 4 eggs, ½ cup of whipping cream, 75 grams of cheddar cheese, a tablespoon of Dijon mustard, a tablespoon of sour cream and 40 grams of chopped jerky in a bowl. Pour over the dough, cover with tin foil and bake at 175 C for about 45 minutes (remove the foil for the last 10 minutes). Let it stand for 10 minutes and then dig in.
5. Make jerky butter: Chop 75 grams of jerky (blend or ensure very small pieces). Mix with 125 grams of butter and salt and pepper to taste – a blender is a great way to get it really fluffy. Then add it to anything you like! Use it to fry your breakfast eggs, spread it on your toast, combine it with your bagel toppings… For an extra edge, stir a clove or two of garlic into the butter before blending.
These are just a few examples of how easy it is to incorporate the excellent nutritional value of jerky into the most important dish of the day.
D.Jays Gourmet 100% Australian beef jerky is packed with flavour and is a great source of protein to get your day off to the right start. Check out some of our other recommended recipes, such as a breakfast burrito or jerky and biltong hash for more inspiration.
Most importantly, make sure that you always have plenty of jerky on hand. I’s great shelf life means you never need to worry about it going to waste – and it’s always there ready to add some zing to a recipe or simply snack on when you’re feeling peckish. Order yours online today.
Arron Zamel has been General Manager of DJays Gourmet since 2015 and under his expert leadership, the company has cemented its reputation as Australia’s leading supplier of packaged jerky and biltong.
His strong family connection to South Africa, his marketing and management degree from Monash University, his technical expertise plus his experience as a successful entrepreneur and import/export business owner made him the ideal candidate for the challenging position.
Additionally, Arron’s innovative approach to management, his proven brand-building credentials, his strong customer focus and youthful energy have ensured that DJays Gourmet’s high-quality biltong and jerky have become Australia's dried meat treats of choice.
He understands traditional South African flavours and the precision techniques required to create truly authentic biltong, jerky and droewors (dried sausage). Part of his job is overseeing operations at DJays' purpose-built facility in Perth, WA where tons of Australian beef goes into making premium dried meat products each month for distribution to retail and wholesale customers across Australia.
For more insights into Arron’s world, visit the DJays Gourmet website, check out their Facebook page or follow them on Instagram @djaysgourmet.
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