Cooking with beef jerky

Yes, it can be done.

The key, thus far in my experiments, is to buy the vacuum sealed strips, they tend to be juicier than the large packaged stuff (which is very dry). Fry it up in large quantities of butter and oil, give it time to absorb the oil and get tender, cutting it into small bits facilitates this by increasing the surface area.

So there you have it, a new ingredient for your culinary creations, similar to bacon in it's legendary awesomeness.