Homemade Beef Jerky Recipe



  • 2 pounds of Saint John’s Organic Farm ground beef

  • 2 tsp salt

  • 2 tsp pepper

  • 2 tsp Worcestershire sauce

  • 1 tsp onion powder


  • Mix seasonings into beef. Press out with a jerky gun (this is the “big gun” I use), roll flat with a rolling pin, or just form thin “pancakes” with your hands to make strips.

  • Dry in a dehydrator (note: place the beef strips on the rack making sure that they are not touching or overlapping. Leaving space in between the slices allows the air to better circulate and dry the meat). Turn the dehydrator to 160 degrees and let run for about 4 hours. Check every 30 to 60 minutes until the jerky is done.

  • Depending on the dehydrator and the thickness of the jerky, it may take between 4 and 12 hours for the jerky to fully dry. You can also use an oven, or a smoker, following the same instructions.

Meatball Recipe


Meatball Recipe

Makes about 16 Meatballs


For the meatballs:

  • 1 pound ground Beef

  • 2 large Eggs

  • 1/2 cup shredded Parmesan Cheese

  • 1/2 cup Bread Crumbs

  • 2 teaspoons Worcestershire sauce

  • 1/2 small Onion minced

  • 2 cloves Garlic minced

  • 1/2 teaspoon smoked Paprika

  • 2 Tablespoons Minced Parsley

  • 1/2 teaspoon Kosher Salt or Sea Salt or to taste

  • Fresh cracked Black Pepper

For the sauce and toppings:

  • 2 tablespoons Olive Oil

  • 2 cups Tomato Sauce (or more if you like)

  • 1/4 cup Parmesan Cheese for topping

  • chopped Italian Parsley for topping

  • serve on top of pasta, rice or with grilled bread


  1. In large bowl, combine all meatball ingredients (meat, eggs, parmesan cheese, bread crumbs, Worcestershire sauce, onion, garlic, paprika, parsley, salt & and pepper). Mix it all together well. Add some oil to your hands to prevent sticking and roll meatballs into about 1 1/2” balls. Try to keep the meatballs all the same size for even cooking.

  2. Turn Instant Pot on “Sauté”. When hot, add oil then add about 6-8 meatballs. Sear in small batches in the Instant Pot. Sear only enough meatballs in a batch so they don’t overcrowd and you have room to maneuver a spatula in-between to flip them while searing.

  3. Sear the outside of the meatballs until a crust forms, gently rolling the meatballs around the Instant pot occasionally so that all the sides are seared evenly. Remove the seared meatballs and sear the next batch(s) until all the meatballs are seared.

  4. Add all the seared meatballs into the instant pot. Add the tomato sauce to the pot of meatballs. Close the lid and pressure cook on high pressure for 15 minutes . If you rolled the meatballs larger, cooking time will be longer.

  5. After the cooking time is complete, press “Cancel”; and carefully release the pressure.

  6. Sprinkle with parmesan cheese and parsley. Serve warm with desired accompaniments (pasta, rice, bread, etc...).

Shepherd's Pie


Servings: 2-4


5-8 Potatoes depending on size

1 recipe for homemade mushroom soup (see below) or 2 cans of mushroom soup if short on time.

2lbs of grass fed ground beef


  • Peel and dice your potatoes up and get them boiling to make mashed potatoes.

  • Cook up your ground beef until there is no pink left and mix with your mushroom soup. Fill the bottom of your 9x13 pan with your meat/soup mixture. Add your mashed potatoes over the top. Place in oven on high broil for 2 minutes or until potatoes just barely start to golden on top.

  • Serve with your choice of vegetable!


Serves: 2


1/2 onion, chopped

1 cup chopped mushroom

2 teaspoon chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon whole wheat flour

1 tablespoon unsalted butter

3/4 cup half-and-half


  • Saute 3/4 cup of the mushroom, onion, salt, pepper and chicken broth in a medium saucepan on medium high heat until browned and soft (about 5-10 minutes).

  • Add flour and butter to this mixture until the flour is lightly browned (about 5 minutes).

  • Meanwhile, saute the rest of the mushrooms in a separate pan until browned.

  • Add part of the half and half to the onion and mushroom mixture and stir until thick, add the rest. Pour mixture into a blender and blend until smooth.

  • Place the mixture back on the stove and add the rest of the mushrooms. Serve and enjoy!



Korean Bibimbap Recipe


Korean Bibimbap

Servings: 2-4


1 zucchini

4 oz mushrooms

1 shallot

2 carrots

ginger- about the size of your thumb

2 cloves garlic

¾ cup jasmine rice (or whatever type of rice you prefer)

5 tsp white wine vinegar

1 TBSP sesame oil

1 ½ TBSP sugar

1 tsp sriracha (optional)

3 TBSP soy sauce split in half

10 oz grass fed organic ground beef

vegetable oil


  • Bring 1 1/4 cups of water to boil in a small pot.

  • Half the zucchini lengthwise; slice into half moons. Slice mushrooms. Halve, peel, and very thinly slice shallot. Peel carrots and using a peeler, shave lengthwise into ribbons. Peel and grate ginger. Mince garlic.

  • Once the water is boiling, add your rice and a pinch of salt to the pot. Cover, lower heat to a gentle simmer and cook until tender. About 15-20 minutes.

  • Toss your shallot into a small bowl with the white wine vinegar and a pinch of salt. Set aside to let it marinate.

  • In another small bowl, stir together your sesame oil, sugar, sriracha, and half of your soy sauce. Set this aside to drizzle over finished product.

  • In a large pan, drizzle some vegetable oil and cook up your zucchini, carrots, and mushrooms until tender. They tend to cook at different lengths of time so use separate pans for each of these or just do one at a time. Just put your cooked veggies somewhere to keep warm while you cook the rest.

  • In a large pan saute your ginger and garlic in a bit of oil until it is fragrant (about 30 seconds). Add your beef and cook till there is no pink. Add the rest of your soy sauce and let the meat cook a bit longer till it is a tad crisp.

  • Finally, plate your rice with the veggies, beef, shallots and sauce over the top of it. Enjoy!!

Saint John's Meat Loaf Recipe


  • 2 lbs. Saint John’s organic, grass fed ground beef

  • 1 cup oatmeal

  • 1 cup milk

  • 1 egg

  • 1 small onion, chopped

  • 1 Tbsp. Worcestershire sauce

  • 2 tsp. salt

  • 1/2 tsp. dry mustard

  • 1/4 tsp. ground sage

  • 1 clove garlic, crushed

Mix all ingredients.

Spread in 9x5x3 loaf pan.

Cook, uncovered in 350 degree oven until done, about 1.5 hours.

Optional: Jonathan loves to mix in bits of lightly cooked bacon before sending the meatloaf to the oven!

Inspired by the 1983 Betty Crocker Cookbook