The Complete Book of Jerky The Complete Book of Jerky
Complete Meat

The Complete Book of Jerky

How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More

    • $12.99
    • $12.99

Publisher Description

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!

  • GENRE
    Cookbooks, Food & Wine
    RELEASED
    2015
    December 7
    LANGUAGE
    EN
    English
    LENGTH
    144
    Pages
    PUBLISHER
    Voyageur Press
    SELLER
    Quarto Publishing Group USA Inc.
    SIZE
    30.7
    MB
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