Loading, please wait...
:

product description page

Complete Book of Jerky : How to Process, Prepare and Dry Beef, Venison, Turkey, Fish and More

Complete Book of Jerky : How to Process, Prepare and Dry Beef, Venison, Turkey, Fish and More - image 1 of 1

About this item

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!

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. Properly prepared, it also fits nicely into many healthy lifestyles, including paleo and other low- or no-carb diets. Artisanal jerky as well as healthier commercial brands are becoming easier to find in any store.

However, store-bought jerky has a few downsides: it's expensive and often high in sodium, and the flavors are limited. Making your own jerky solves all these problems and more. Hunters can use all sorts of their own game, fishers can use their latest catch, and conscious consumers can use locally sourced meat. The salt level is left up to the maker, and flavor options go far beyond cracked black pepper. From classics such as applewood-smoked salmon and teriyaki beef to more creative options such as curried turkey, soy-based options, and spicy bison, 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 food dehydrators, the oven, and even outdoors over an open fire. Marinated, flavored, self-caught, or plain, learn how to make the jerky you crave!

Number of Pages: 144
Genre: Cooking + Food + Wine
Sub-Genre: Reference, Specific Ingredients / Meat, Methods / Canning + Preserving
Series Title: Complete Meat
Format: Paperback
Publisher: Motorbooks Intl
Author: Philip Hasheider
Language: English
Street Date: December 7, 2015
TCIN: 21563804
UPC: 9780760349144
Item Number (DPCI): 247-49-7409
If the item details above aren’t accurate or complete, we want to know about it. Report incorrect product info.

Guest reviews

Prices, promotions, styles and availability may vary by store & online. See our price match guarantee. See how a store is chosen for you.