Key things to know This recipe uses DJays beef jerky as a crust coating for chicken breasts or thighs, a lower-carb alternative to breadcrumbs that adds protein, crunch and flavour in one step. The jerky is blitzed into crumbs, pressed onto oil-coated chicken and cooked in a pan, oven or air fryer. Any DJays jerky […]
Key things to know Biltong and jerky look similar on the surface, but the textures are genuinely different, and the reason comes down to how each is made. This guide explains why biltong (air-dried, cured in salt and vinegar) tends to be more tender and steak-like, while jerky (marinated and heat-dried) comes out firmer and […]
Key things to know Protein can’t be stored in the body, so eating it at regular intervals throughout the day matters, and that includes what goes in the lunchbox. This article covers a wide range of high-protein lunchbox options for both kids and adults, from biltong and jerky (no refrigeration required) through to egg-based dishes, […]
Should you choose biltong or a protein bar when you need an energy boost? Our snack choices are influenced by lots of different things – taste, convenience, cost, nutritional value, accessibility and of course, clever marketing – and it’s not always easy to make smart decisions. That’s why we thought we’d do some homework on […]
Key things to know D.Jays Gourmet has secured national travel-retail distribution through WH Smith stores at airports and train stations across Australia, including biltong, biltong sticks, droewors, and Truckin’ Good Jerky in the range. The partnership followed a connection made at the Melbourne C&I Expo in 2023, when WH Smith identified growing consumer demand for […]
Key things to know Biltong and jerky are genuinely useful at Christmas: as gifts, as entertaining snacks, as cooking ingredients and as crowd-pleasers that suit almost every dietary preference. This article covers gift ideas (hampers, combo boxes, sampler packs, gift certificates), festive recipe applications (biltong dust on roast lamb, jerky whipped into cream cheese dip), […]
Key things to know Beef jerky is far more useful in the kitchen than most people realise. This post covers 10 practical ways to cook with jerky: from topping pizza and bulking up fried rice to blending it into dips, enriching soups, and making an umami-packed stock base. If you’ve got a bag sitting in […]
Key things to know FIFO workers face long shifts in remote locations with limited food access, making smart snack choices more important than most. This guide covers five high-protein, shelf-stable options, including jerky and biltong, that help maintain steady energy, support muscle recovery, and keep concentration up across demanding rosters. No refrigeration needed. FIFO workers […]
Key things to know Father’s Day in Australia falls in September, and if your dad loves dried meat, D.Jays Gourmet has the gift sorted. This post covers three ready-made jerky gift options, including a 4-pack, a jerky and spice rub combo, and a jerky and merchandise bundle, plus the full flavour range available so you […]
Key things to know D.Jays Gourmet has used 100% Australian beef in every product for forty years, and this post explains why they’re not changing that. Sourcing local means tighter quality control, full traceability from farm to finished product, reduced cross-contamination risk in the production facility, and direct support for Australian farmers and regional economies. […]
Key things to know D.Jays Gourmet has been making beef jerky, biltong, and droewors from their HACCP-accredited facility in Malaga, Perth since 1999. This post walks through the production process, from slicing and marinating premium Australian beef to overnight dehydration, hand-chopping, and packaging, and explains why keeping everything in-house means tighter quality control and a […]
Key things to know D.Jays Gourmet started in a Perth home kitchen in 1985 and has grown into a nationally distributed brand, but the focus on local is still built into how the business operates. This post covers why they only use Australian beef, how the Malaga factory employs local staff, what fresh products are […]