All Things Jerky: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings

by Andy Lightbody, Kathy Mattoon, Jim Zumbo (Foreword)

A hardcore compilation of more than 100 tested recipes from around the world.The jerky world has undergone a major revival in the last five years in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky. we find a collection of some of the best tried and tested recipes from around the world, including instructions for all the equipment, gear, and recipes you’ll need to make jerky at home. While authors Andy Lightbody and Kathy Mattoon are accomplished hunters, this book is not a hunting or fishing how-to. Instead, it is the culmination of their last forty years spent sampling jerky and dried snacks around the world while traveling, hunting, fishing, and writing. These flavor-packed recipes are perfect for sharing with the entire family.Enjoy such recipes Islands Ginger ChewHi Mountain Jerky StripsBlack Forest Cherry ChewCranapple ChickenThese recipes are designed for everyone, from supermarket moms who purchase their meats, fruits, and vegetables on a weekly basis to the avid outdoorsman who hunts and fishes for most everything found in his freezer. In addition to these protein-laden recipes is a host of fruit, vegetable, and nut offerings sure to please even the pickiest of eaters.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.

Genres: Cooking, Cookbooks

301 pages, Kindle Edition

First published October 6, 2015

Reviews

[Kurry Swigert · Rating 3 out of 5]

If you don't know much about making jerky, this book does an OK job of informing you of all your options - everything from knife sharpening to smoker & dehydrator choices. But, if you already have a small smoker and a dehydrator (like me) and are just interested in more recipes, there is a lot of wasted reading. Also, while they do cover how to safely make jerky from fish, poultry, seafood, and wild game - I'm not sure how comfortable I'd be eating a few of these (and I'm not a picky eater). The book includes some extra recipes that aren't actually jerky - like smoking cheese, fruit leathers, and dried veggies.

[Robert · Rating 3 out of 5]

First off this could be a foodies and or a cookbook should you so choose. There are plenty of great recipes as well as a lot of good info on smoking and dehydrating your own snacks (meats, fruits and so much more). My only bump down in grading this book was in the editing department. In the beginning of the book there were several parts where entire words were left out of sentences. This reflects sharply on the editing department when the reader has to - insert word here.

[Laura · Rating 2 out of 5]

highly meat heavy. i also found there were a lot of added premade spice mixes.
perhaps at a different level then I am ready for.

[Fredrick Danysh · Rating 3 out of 5]

Almost any type of meat can be made into jerky. This guide covers the types of equipment needed to produce various types of jerky and provides some recipes. There are even recipes for fruit jerky. A nice addition for the outdoors person, survivalist, or prepper's library. There are many colorful pictures.