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As more and more self-sufficiency methods rise out of today’s waning economy and growing green movement, so does jerky. Jerky is one of the oldest forms of food preservation, and yet these days, a very popular hobby for the hunting enthusiast and a great way of using game meats. Award-winning outdoor writer and photographer Monte Burch brings readers this pocket-sized guide to making one of the most popular, convenient, and protein- enriched foods. The Complete Jerky Book includes everything from how the Native Americans preserved their meat to the foolproof, easy-does-it purchased jerky seasoning mixes and new products of today. Delicious recipes for a wide variety of meats, including venison, turkey, goose, beef, and even fish, are included. This book includes complete instructions on how to prepare jerky the good old-fashioned way as well as how to make it using the latest equipment.
"A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--
Provides more than seventy recipes for making an array of flavorful types of jerky using all types of animal protein, and includes a selection of recipes for making fruit leather and vegetarian jerky.
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!
Discover the art of crafting the ultimate snack with "Jerky Genius" – the comprehensive eBook for jerky enthusiasts and novices alike! Are you ready to embark on a flavorful journey that takes you through the essence of homemade jerky? Dive headfirst into a world where your senses will be tantalized and your culinary skills sharpened. Our guide starts with a peek into the rising popularity of jerky, the precision behind its creation, and a fascinating global tour of jerky-making traditions. Enhance your meat-selection prowess as you explore chapters dedicated to quality meats, from classic beef to game, poultry, and even the allure of exotic varieties. Learn how to lay the foundation for unforgettable jerky with chapters focusing on marinades, dry rubs, and the delicate balance of flavors that will bring your jerky to life. Spices and herbs become your paint as we guide you through classic combinations, the nuances of using fresh versus dried, and how to concoct signature mixes that will make your jerky stand out. Let us take you off the beaten path with unconventional ingredients like citrus accents, boozy infusions, and even chocolate and coffee for a unique twist on classic jerky. Equip yourself with the knowledge of tools and equipment essential for crafting the perfect piece of jerky – from dehydrators and alternative methods to expert knife and cutting techniques that ensure the perfect texture. Our eBook meticulously details the dehydration process, teaching you the signs of perfectly made jerky and guiding you through creating a variety of textures. And when it comes to marinades, you'll become an Artisan of Aromas, mastering the depth of flavor and traversing cultural taste landscapes. We don't forget about the intricacies of storage and preservation, offering techniques to prolong your jerky's savory goodness. Whether you're accommodating dietary preferences or ensuring the safety and hygiene of your preparation process, "Jerky Genius" leaves no stone unturned. Looking to share your passion? From sleek packaging and branding to integrating jerky into full-fledged dishes, pairings with choice drinks, and even taking your artisanal product to market, this guide provides you with insightful industry know-how. If you're eager to build a community, our eBook is your beacon, connecting you to fellow jerky makers through resources, forums, tastes, and workshops. And for the culinary innovator, we delve into the future of jerky, uncovering trends, sustainability, and the latest technological strides. Embark on your jerky-making adventure today with "Jerky Genius" – where every chapter is a stepping stone to becoming a master of the craft. Your savory escapade awaits!
A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.
Don’t pay a fortune for jerky at the convenience store—make it yourself with dozens of jerky recipes! 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, this book 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 makes sure to address 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 now to create your own great-tasting meat snacks! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
**Discover the World of Plant-Based Jerky** Dive into the delectable and nutritious universe of plant-based jerky with "Plant-Based Jerky,” the ultimate guidebook for health enthusiasts and culinary adventurers alike. This comprehensive eBook will take you step-by-step through the art and science of creating your own delicious, protein-packed snacks, all while embracing a healthier and more sustainable lifestyle. **Why Plant-Based Jerky?** As the rise in plant-based diets continues to sweep the globe, plant-based jerky offers a savory, chewy, and satisfying alternative to traditional meat jerky. From the benefits of a plant-based diet to the rich history of jerky itself, Chapter 1 sets the stage for your jerky-making journey. **Essential Ingredients and Techniques** Unlock the secrets to the best plant-based protein sources, flavorful seasonings, and sweeteners in Chapter 2. Learn how to set up your kitchen like a pro (Chapter 3), master the art of marinating (Chapter 4), and discover drying methods that suit your lifestyle (Chapter 5). **Versatile Recipes for Every Taste** Whether you prefer the earthy notes of mushroom jerky (Chapter 6), the robust flavors of eggplant (Chapter 7), or the high-protein punch of tofu (Chapter 8), this book offers recipes that cater to all taste buds. Delve into crafting lentil jerky (Chapter 10) or vegetable and fruit-based jerky (Chapters 11 & 12) for an assortment of nutritious options. **Customize and Perfect** Refine your jerky-making skills by balancing flavors, perfecting textures, and incorporating global spices (Chapter 13). Chapter 14 highlights the nutritional benefits, ensuring you understand the macro and micronutrients fueling your healthy snacks. **Practical Tips and Ethical Practices** Find practical advice on storage, packaging, and even marketing your creations if you wish to share them with the world (Chapters 15 & 16). Chapters 19 and 20 emphasize ethical ingredient sourcing and advanced techniques, promoting sustainability and innovation. **Embark on Your Jerky Journey** Whether you’re a seasoned cook or just getting started, "Plant-Based Jerky" empowers you to explore, create, and enjoy your plant-based jerky journey. With troubleshooting tips (Chapter 17) and creative pairings (Chapter 18), you’ll be well-equipped to tackle any challenge and savor every bite. Turn the page to a new culinary adventure with "Plant-Based Jerky”—your ultimate guide to delightful and nutritious snacking!
"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: Aloha jerky 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! Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.