Jerky: The Complete Guide To Making It

If you buy a lot of beef jerky, if you hunt, fish, or hike, or if you’re just looking for a healthy, low-fat snack, Jerky: The Complete Guide to Making It is for you. Gourmet dehydrated meat is the most popular meat snack today. It’s low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers, and those on the go. Make beef jerky, venison jerky, and much more … all without preservatives with names you can’t pronounce.

In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein (ground or in strips), you’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. Discover the subtleties of cooking with jerky to make everything from slaw, hash, and backpacker goulash to cake and ice cream. This book is more than just instructions and recipes.

Author Mary T. Bell addresses safety concerns about dried meat. For a broader understanding, she has included a history of jerky. The jerkies and recipes for using them were taste-tested by family, restaurant staff, friends, and show audiences.

So pick up a copy of Jerky to create your great-tasting meat snacks!