Beef jerky has earned its respect over the last few years, especially in food-loving circles. But, it’s the inventive gents behind the small-batch Side Project Jerky who keep our hearts racing with their unconventional aged chunks.
Just off the heels of their first-ever chef collaboration, a batch of pho-inspired jerky with Time’s executive chef Sean Magee, we’re giddy in anticipation over the launch of round two—a coffee-spiked mash-up with Jonathan Adams and Damien Pileggi of Rival Bros. Coffee Roasters.
Available as of Feb. 25 and filed under the moniker “Cowboy,” the limited release is an earthy and spicy jerky that pays homage to the Texas panhandle. With a desire to replicate the flavors of swoon-worthy burnt ends (“something every gentleman and cowboy can respect”), the jerky was devised by marrying Rival Bros. Whistle & Cuss java blend with guajillo chiles.
A portion of the Cowboy’s proceeds will be donated to Fresh Artists, a Philadelphia nonprofit created to help save art programs in K-12 public schools. With only 300 packs made, speed over to the following locations to scoop up your share: In Philadelphia, visit Green Aisle, the Foodery, Rival Bros. truck and COOK; on the Main Line, visit the Trove General Store in Paoli.
You can also order through Side Project Jerky’s online store.
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