Recipes

Ingredients

• 2 New York strip steaks, 8 to 10 oz each
• 1 tbsp kosher salt
• 1 tbsp neutral oil
• 3 tbsp butter
• 3 garlic cloves, smashed
• 3 sprigs thyme or rosemary
• Black pepper

Method

1. Pat the steaks dry and salt them on all sides. Let them sit 30 to 45 minutes.
2. Heat a cast-iron skillet over high heat until it just smokes. Add the oil, then the steaks. Sear 2 to 3 minutes per side without moving them.
3. Lower the heat to medium. Add the butter, garlic, and herbs, and spoon the foaming butter over the steaks for 1 to 2 minutes.
4. Pull the steaks a few degrees before your target temperature (USDA recommends 145°F). Rest 5 minutes, then slice against the grain.

Ingredients

• 2 top sirloin steaks
• 2 tsp kosher salt, plus more for the sauce
• 1 tsp black pepper
• 1 tbsp olive oil
• 1 cup packed parsley, finely chopped
• 2 garlic cloves, minced
• 1/2 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes

Method

1. Salt the steaks and let them sit 30 minutes.
2. Stir the parsley, garlic, olive oil, vinegar, and pepper flakes together and season with salt.
3. Heat the grill to high, leaving one side cooler. Oil the steaks and grill 3 to 4 minutes per side over direct heat, moving them to the cooler side if they need more time.
4. Rest 5 minutes, slice thin against the grain, and spoon the chimichurri over the top.

Ingredients

• 1 whole brisket, 5 to 7 lb
• 2 tbsp kosher salt
• 2 tbsp coarse black pepper
• 1 tsp garlic powder
• Oak or hickory wood
• Butcher paper

Method

1. Trim the fat cap to about 1/4 inch. Season all over with salt, pepper, and garlic. Refrigerate uncovered overnight if you can.
2. Bring the smoker to 250°F. Smoke fat side up until the bark is set and the brisket reaches about 165°F inside, 5 to 6 hours.
3. Wrap tightly in butcher paper and keep cooking until a probe slides in like butter, usually around 200 to 203°F.
4. Rest the brisket, still wrapped, in an empty cooler for at least an hour. Slice against the grain about as thick as a pencil.

Ingredients

• 1 rack beef back ribs, cut into 2-rib sections
• Salt and black pepper
• 1 tbsp oil
• 1 onion, sliced
• 4 garlic cloves, smashed
• 2 tbsp tomato paste
• 1 1/2 cups red wine or beef stock
• 2 cups beef stock
• 2 bay leaves

Method

1. Heat the oven to 300°F. Season the ribs well and brown them on all sides in the oil in a Dutch oven. Set them aside.
2. Cook the onion until soft. Add the garlic and tomato paste and stir 1 minute. Pour in the wine and scrape up the browned bits.
3. Return the ribs, add the stock and bay leaves so the liquid comes halfway up the meat, cover, and braise for 3 hours, until the meat pulls away from the bone.
4. Skim the fat, simmer the liquid on the stove until glossy, and spoon it over the ribs.

Ingredients

• 1 chuck roast, 2 to 3 lb
• Salt and black pepper
• 2 tbsp oil
• 1 onion, quartered
• 3 garlic cloves
• 2 tbsp tomato paste
• 2 cups beef stock
• 4 carrots, in large chunks
• 1 1/2 lb potatoes, halved
• A few sprigs thyme and 2 bay leaves

Method

1. Heat the oven to 300°F. Season the roast and brown it hard on all sides in a Dutch oven. Remove it.
2. Cook the onion, garlic, and tomato paste for 2 minutes. Add the stock and scrape the bottom of the pot.
3. Return the roast, add the herbs, cover, and braise for 2 1/2 hours.
4. Add the carrots and potatoes and cook 1 hour more, until everything is fork-tender. Slice or pull apart and spoon the juices over the top.

Ingredients

• 1 flat iron steak
• 1 lb baby potatoes, halved
• 1 bunch broccolini or green beans
• 3 tbsp olive oil
• Salt and black pepper
• 2 tbsp butter, softened
• 1 garlic clove, grated

Method

1. Heat the oven to 425°F. Toss the potatoes with 2 tbsp oil, salt, and pepper on a sheet pan and roast 20 minutes.
2. Toss the broccolini with the remaining oil, add it to the pan, and roast 10 minutes more.
3. Meanwhile, salt the steak and sear it in a hot skillet, 3 to 4 minutes per side. Rest 5 minutes.
4. Mash the butter with the garlic. Slice the steak against the grain and top with the garlic butter.

Ingredients

• 6 slices Freedom Farm smoked bacon
• 4 eggs
• 2 slices country bread
• Salt and black pepper
• Hot sauce (optional)

Method

1. Lay the bacon in a cold cast-iron skillet and set it over medium-low heat. Cook 10 to 12 minutes, turning now and then, until crisp. Drain on paper towels.
2. Pour off all but about 2 tablespoons of fat. Toast the bread in the skillet until golden and set it aside.
3. Crack the eggs into the skillet and cook over medium heat, spooning the hot fat over them, until the whites are set, about 3 minutes.
4. Season and serve with the bacon and toast.

Ingredients

• 1 lb Freedom Farm smoked bacon
• Maple syrup (optional)
• Freshly ground black pepper (optional)

Method

1. Heat the oven to 400°F and line a rimmed sheet pan with foil or parchment.
2. Lay the bacon in a single layer, close together but not overlapping.
3. Bake 15 to 20 minutes, until crisp. For candied bacon, brush with maple syrup and sprinkle with pepper for the last 5 minutes.
4. Drain on paper towels. Strain the fat into a jar and keep it in the fridge for cooking.

Ingredients

• 1 lb Freedom Farm breakfast sausage
• 1 lb Yukon Gold potatoes, finely diced
• 1 bell pepper, diced
• 1/2 onion, diced
• 4 eggs
• 1/2 cup shredded cheddar
• Salt, pepper, and chopped chives

Method

1. Brown the sausage in a large skillet over medium-high heat, breaking it up. Remove it and leave the fat in the pan.
2. Add the potatoes in a single layer and cook, turning occasionally, until golden and tender, 12 to 15 minutes. Add the pepper and onion for the last 5 minutes.
3. Stir the sausage back in. Make four wells, crack an egg into each, cover, and cook until the whites are set, 4 to 5 minutes.
4. Top with the cheddar and chives and serve straight from the pan.

Ingredients

• 1 pork shoulder roast, 4 to 5 lb
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp each garlic powder, onion powder, and black pepper
• 1/2 cup apple cider vinegar
• Buns and coleslaw, to serve

Method

1. Mix the sugar, salt, and spices and rub them all over the pork.
2. Roast fat side up at 275°F, or smoke at 250°F, until the meat reaches 195 to 203°F and the bone wiggles free, 7 to 8 hours.
3. Rest 30 minutes, then pull the meat apart with two forks, discarding the bone and any large pieces of fat.
4. Toss with the vinegar and a little of the pan juices. Pile onto buns with slaw.

Ingredients

• 1 lb Freedom Farm smoked bacon
• 1 lb Freedom Farm breakfast sausage, formed into 8 patties
• 1 1/2 lb russet potatoes, grated and squeezed dry
• 8 eggs
• 3 tbsp butter
• Salt and black pepper
• Toast and jam

Method

1. Bake the bacon at 400°F for 15 to 20 minutes, following our Oven-Baked Bacon recipe.
2. Meanwhile, cook the sausage patties in a skillet over medium heat, 4 to 5 minutes per side, until they reach 160°F.
3. Melt 2 tbsp butter in a second skillet, press the potatoes in flat, and cook until crisp on both sides, about 8 minutes per side.
4. Scramble or fry the eggs in the remaining butter last, and serve everything family style.

Ingredients

• 1 whole chicken, 3 1/2 to 4 1/2 lb
• 1 tbsp kosher salt
• 2 tbsp softened butter
• 1 lemon, halved
• 1 head garlic, halved crosswise
• A few sprigs thyme
• 1 lb carrots or potatoes (optional)

Method

1. Pat the chicken very dry and salt it all over. If you can, leave it uncovered in the fridge overnight.
2. Heat the oven to 425°F. Rub the skin with butter, tuck the lemon, garlic, and thyme inside, and tie the legs together.
3. Roast in a skillet or on a bed of vegetables until the thickest part of the thigh reads 165°F, 60 to 75 minutes.
4. Rest 15 minutes before carving.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp oil
• Lemon wedges

Method

1. Heat the oven to 425°F. Pat the thighs dry and season with the salt, paprika, and garlic powder.
2. Place them skin side down in a cold, oiled oven-safe skillet. Set over medium heat and cook without moving for 12 to 15 minutes, until the skin is deep golden and releases easily.
3. Flip the thighs and move the skillet to the oven. Roast until the meat near the bone reaches 175°F, 15 to 20 minutes.
4. Rest 5 minutes and serve with lemon.

Ingredients

• 2 boneless chicken breasts
• 4 cups cold water and 3 tbsp kosher salt, for the brine
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 1 tsp dried oregano
• Black pepper

Method

1. Stir the salt into the water until dissolved and brine the chicken in the fridge for 30 to 60 minutes.
2. Pound the thick end of each breast to an even thickness. Pat dry and coat with the oil, lemon zest, oregano, and pepper.
3. Grill over medium-high heat, 5 to 6 minutes per side, until the chicken reaches 165°F.
4. Rest 5 minutes and finish with the lemon juice.

Ingredients

• 1 bag (3 oz) Freedom Farm beef jerky, cut into bite-size pieces
• 1 cup roasted almonds
• 1 cup roasted cashews
• 1 cup pepitas
• 1/2 cup dried cherries
• 1/2 cup dark chocolate chunks

Method

1. Toss everything together in a large bowl.
2. Portion into small bags or jars.
3. Keeps about a week in an airtight container.

Ingredients

• 3 cups cooked rice, ideally day-old
• 1 bag (3 oz) Freedom Farm beef jerky, thinly sliced
• 2 eggs, beaten
• 1 cup frozen peas and carrots
• 3 green onions, sliced
• 2 tbsp neutral oil
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil

Method

1. Heat 1 tbsp oil in a wok or large skillet over high heat. Scramble the eggs and set them aside.
2. Add the remaining oil, the jerky, and the vegetables, and stir-fry 2 minutes.
3. Add the rice and press it against the pan to crisp, 3 to 4 minutes.
4. Stir in the eggs, soy sauce, sesame oil, and green onions.

Ingredients

• 4 small flour or corn tortillas
• 4 eggs, beaten
• 1/2 bag Freedom Farm peppered jerky, chopped
• 1/4 cup shredded cheese
• 1 tbsp butter
• Salsa and cilantro

Method

1. Melt the butter in a skillet over medium-low heat. Add the jerky and warm it for a minute to soften.
2. Add the eggs and stir gently until just set.
3. Warm the tortillas in a dry pan.
4. Fill with the eggs and top with cheese, salsa, and cilantro.

Ingredients

• 8 Freedom Farm snack sticks, halved
• 1 bag Freedom Farm beef jerky
• Sharp cheddar and pepper jack, sliced
• Crackers
• Whole-grain mustard
• Pickles
• Apple slices and roasted nuts

Method

1. Set out the cheese and a bowl of mustard first.
2. Fan the snack sticks and jerky around them.
3. Fill the gaps with crackers, pickles, apples, and nuts.
4. Serve at room temperature.

Ingredients

• 6 Freedom Farm snack sticks, cut into 1-inch pieces
• 8 oz sharp cheddar, cubed
• Cherry tomatoes
• Cornichons or pickled peppers
• 12 short skewers

Method

1. Thread a piece of snack stick, a cube of cheese, a tomato, and a pickle onto each skewer.
2. Repeat until everything is used.
3. Chill until serving.

Ingredients

• 8 Freedom Farm snack sticks, halved
• 1 sheet puff pastry, thawed
• 1 egg, beaten
• Everything bagel seasoning
• Mustard, for dipping

Method

1. Heat the oven to 400°F. Cut the pastry into 16 strips.
2. Wrap each stick half in a strip and set it seam side down on a lined sheet pan.
3. Brush with egg and sprinkle with seasoning.
4. Bake 15 to 18 minutes, until puffed and golden.