Free Downloads The Complete Book Of Jerky: How To Process, Prepare, And Dry Beef, Venison, Turkey, Fish, And More (Complete Meat)
Sink your teeth into the ultimate homemade treat!High in protein, low in fat, and tasty--it's no surprise that jerky has been a popular snack for decades. While commercially made jerky is easy to find in stores, it has a few downsides: it's expensive, often high in sodium, and the flavors are limited. When you make your own jerky, hunters can make use of their own game, fishers can use their fresh catch, and conscious consumers can use locally sourced meat. Of course, the flavor options go far beyond cracked black pepper as well! From classics such as smoked salmon and teriyaki beef to more creative options such as spicy turkey, savory tofu, and soy and brown sugar venison, the choice is yours!Author Philip Hasheider, a butchery expert, will walk you through basic butchery for larger cuts of meat, how different muscles (and fish) translate into jerky, and a variety of ways to prepare jerky using a food dehydrator or a smoker. Marinated, flavored, or plain and simple, learn how to make the jerky you crave!
Series: Complete Meat
Flexibound: 144 pages
Publisher: Voyageur Press (December 7, 2015)
Language: English
ISBN-10: 0760349142
ISBN-13: 978-0760349144
Product Dimensions: 7.4 x 0.4 x 9.4 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review: 4.5 out of 5 stars See all reviews (8 customer reviews)
Best Sellers Rank: #418,765 in Books (See Top 100 in Books) #50 in Books > Cookbooks, Food & Wine > Kitchen Appliances > Dehydrators #293 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Meat & Game > Meats #407 in Books > Cookbooks, Food & Wine > Canning & Preserving
Thorough, with great pictures to explain all the steps. I got this book during Pennsylvania deer hunting season—perfect timing for me. I learned a few things in the section on food safety—good stuff to know. All the information on different equipment choices was interesting. Great pictures to cover the steps in making jerky. With deer season behind me I’m looking forward to trying the recipes for making jerky from beef, ground meat, and fish. Not sure I’ll try the tofu jerky, but I now have a couple recipes if I ever get adventurous.
I just started making jerky, but these recipes work. What else can I say.
Very pleased with the variety of recipes
Great resource for all kinds of jerky!
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