The Jerky Bible: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl
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Product Details Paperback: 144 pages Author: Kate Fiduccia Publisher: Skyhorse Publishing, Inc. ISBN: 1629145548 EAN: 9781629145549 Product Dimensions: 21.5 x 13.9 x 1.27 cm
"Gives you dozens of recipes to add to your cooking style for jerky", "Great recipes for marinades and helpful information." , "Great book for newbies and folks who have made jerky before."
There is nothing like savory, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more and more people have been returning to the basics and adopting a self-sufficient lifestyle. Not only is homemade jerky much less expensive than the packaged kind, but it's also surprisingly simple to make, and it's much more flavorful. This incredibly hardy food has stood the test of time, and it's not hard to see why—it lasts long, tastes great, and travels well.
In The Jerky Bible, Kate Fiduccia shows you how to create delicious jerky with instructive step-by-step photos that take you through the process. Inside, you'll learn how to utilize more than forty flavorful marinades to create a wide range of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Fiduccia offers a wide range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish.
Enjoy more than fifty recipes, such as:
Fast and easy teriyaki jerky
Honey Lola sweet venison jerky
Brian's hot-to-trot venison jerky
On the range jerky
Skip the junk food and start enjoying this delicious snack today!