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The Ultimate Guide To Beef Jerky will provide you with fun and delicious jerky recipes you and your loved ones will enjoy very much
"A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--
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.
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.
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
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.
Unlock the savory secrets of homemade beef jerky with "Mastering the Craft of Beef Jerky," the definitive guide for transforming this classic snack into a gourmet experience. Journey through the rich history of jerky, from its humble beginnings to its modern-day revival as a nutritious and delicious treat. Delve deep into the nuances of selecting the finest cuts and preparing them with precision to achieve the ultimate chew. Embark on an epicurean adventure that will tantalize your taste buds. Learn the science behind dehydration, the cornerstone process that locks in flavor while sealing out spoilage. With an extensive overview of dehydrators and ovens, this guide provides all the insights you need to craft jerky with that perfect snap. Discover the art of marinades and seasonings, turning your beef into a canvas for bold flavors ranging from the spicy kick of chili to the sweet allure of honey and brown sugar. Unveil advanced flavoring techniques such as smoking and glazing, propelling your jerky into a league of its own. Ensure your jerky-making journey is safe and sanitary with detailed chapters on proper meat handling and understanding the pivotal roles of salt and nitrates in preservation. Encounter comprehensive solutions to the common pitfalls in jerky preparation, and never again suffer from the disappointment of unevenly dehydrated or improperly seasoned batches. Cater to every palate with special dietary considerations, including gluten-free, low-sodium, paleo, and keto jerky options, ensuring nobody misses out on the joy of this protein-packed snack. Explore the world of alternative jerky meats, stepping beyond beef to embrace the diverse tastes of game, poultry, and even fish jerky. Elevate your homemade jerky with clever ideas for presentation and packaging, making it the perfect gift or the star of the show in charcuterie boards and recipes. With tips for labeling and nutritional information, you can share your creations with confidence. For the aspiring entrepreneur, "Mastering the Craft of Beef Jerky" provides a launchpad into the world of home-based jerky businesses. From understanding market trends to complying with health regulations, this guide is your roadmap to a successful jerky venture. Lastly, join a global community of jerky enthusiasts, tap into a trove of resources, and refine your craft with advanced techniques that promise a whole new level of flavor and texture. Your jerky-making odyssey awaits. Embrace the tradition, indulge in the craftsmanship, and savor every bite with "Mastering the Craft of Beef Jerky."
A jеrkу іѕ a nutrient-dense, convenient and ѕhеlf-ѕtаblе mеаt рrоduсt that has grоwn іn рорulаrіtу world wіdе. Dеrіvеd frоm the Sраnіѕh wоrd "charqui," whісh dеѕсrіbеѕ drіеd meat ѕtrірѕ, jеrkу mау be рrоduсеd uѕіng a соmbіnаtіоn оf curing, ѕmоkіng and drуіng рrосеdurеѕ. Trаdіtіоnаllу jеrkу wаѕ mаdе bу thе uѕе of ѕun, wіnd, аnd ѕmоkе frоm fіrеѕ as a wау tо Jеrkу іѕ a nutrient-dense, соnvеnіеnt, ѕhеlf-ѕtаblе mеаt рrоduсt that can bе mаdе from juѕt about any tуре of raw meat іngrеdіеntѕ. Itѕ nаmе іѕ derived frоm the Sраnіѕh wоrd "сhаrԛuі," which dеѕсrіbеѕ drіеd mеаt ѕtrірѕ. Jerky іѕ produced uѕіng соmbіnаtіоnѕ of сurіng, ѕmоkіng аnd drying рrосеdurеѕ. Traditional jеrkу, mаdе from sliced, whole muѕсlе mеаt, іѕ readily аvаіlаblе in thе United Stаtеѕ, Mеxісо аnd Cаnаdа іn varying mеаtѕ, brаndѕ and ԛuаlіtіеѕ, bоth as расkаgеd аnd unрасkаgеd. Thеѕе products аrе available in nеаrlу еvеrу convenience store, gas ѕtаtіоn, ѕuреrmаrkеt, аnd variety ѕhор іn thоѕе соuntrіеѕ, whеrе thеrе іѕ a long history оf jеrkу аѕ a food оf thе pioneers. A similar, lеѕѕ еxреnѕіvе рrоduсt іѕ mаdе wіth finely ground mеаt, mіxеd wіth flаvоrѕ, then thе muѕh is processed іntо thin drіеd ѕtrірѕ. Thе fіnіѕhеd іtеm mау be lаbеlеd аѕ jerky, but wіth thе ԛuаlіfіеr "ground and fоrmеd".For more recipes for American jerky read further.
Jerky is a protein-rich snack that can be eaten on the go, doesn't go bad, and when homemade, tastes absolutely delicious! This makes jerky a popular snack for moms who want an alternative to the sugar-laden snacks kids usually crave and a favorite among backpackers who want to pack something hearty that is also lightweight. The recipes in this book are easy to follow and you will soon be combining flavors and spices your own way. Remember to have fun experimenting to get just the kind of jerky you love. Download your copy today, and get 101 recipes like; Turkey Jerky Recipe Duck Jerky Recipe Lamb Jerky Recipe Tofu Jerky Recipe Ostrich Jerky Recipe Rabbit Jerky Recipe Alligator Jerky Recipe Fish Jerky Recipe Chicken Jerky Recipe Elk Jerky Recipe Fruit Jerky Recipe Buffalo Jerky Recipe Venison Jerky Recipe ....And many many more Download your copy today! To order, click the BUY button and download your copy right now!
IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes. “Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”—The Art of Eating Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way. Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.