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Jerky Butter

From: Kachina Southwestern Grill, Westminster, CO. Yield: ½ lb.

¾ lb. whole butter, softened
¼ lb. house-made jerky
1 oz. shallot, minced
½ oz. garlic, minced
¼ lime, juiced and zested
¼ lemon, juiced and zested
1½ Tbsp. Worcestershire sauce
½ oz. cilantro, chopped
½ tsp. smoked salt
¼ tsp. black pepper, freshly ground

Chop beef jerky a little at a time until it is shredded into small pieces. Sweat garlic and shallots.  Cool. Whip butter by itself in a stand mixer until it is soft and fluffy. Mix all ingredients together and add a little at a time to butter until all the mix is incorporated. Whip to combine until all ingredients are thoroughly incorporated. Be sure to scrape sides of bowl regularly to ensure even mixing. Store in a dish and pound butter to eliminate any air pockets. Wrap in plastic wrap and refrigerate.

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