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Jerky: The Complete Guide to Making It
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.
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.
200 pages, Paperback
Published November 1, 2016
5 people are currently reading
8 people want to read
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Displaying 1 of 1 review
May 12, 2017
This book is all about making your own jerky, from beef, from fish, heck, from any just about any kind of critter that walks, flies, or swims.
► WHY YOU SHOULD BUY THIS BOOK
If you’re a fan of making your own jerky, or want to learn the how-to, then this book gives you that information. I think I own copies of all Mary Bell’s dehydrator and jerky books.
► TOP 3 THINGS I LIKED
♦ The personal stories
♦ The variety of recipes
♦ I purchased the kindle edition. The book made good use of text color and the images were of decent resolution when zoomed in on my kindle fire, 8.9-inch screen
► RATING OF KEY FEATURES
♦ Recipes were well laid out, I didn’t note any missing text or steps
♦ The recipes used reasonable quantities of meat per recipe, and provided information for scaling up or down
♦ The book had a table of contents
♦ The booK had a hyperlinked recipe index. The recipe index referenced page numbers, which are of little use to a kindle device
♦ The book provided a list of references and websites with hyperlinks
► ANY SPECIAL FEATURES
♦ No special features noted
► SUMMARY
I make a lot of my own beef jerky, and have even published my own jerky book. But this review is about Mary’s book, not mine. I like the inclusion of personal stories woven throughout the text. The many recipes, well they give me a lot to think about. I like to use recipes as a rough guide and I tweak them to my own preferences as I go.
If your a hunter, then this book is more applicable to you. Most of my food is purchased from the local grocer and farmers markets. With that said, the recipes are equally applicable to beef as they might be to elk or venison.
If you’re a jerky fan, then you won’t be disappointed. This is a top-notch book and full of recipes and personal anecdotes about jerky and jerky making.
► WHY YOU SHOULD BUY THIS BOOK
If you’re a fan of making your own jerky, or want to learn the how-to, then this book gives you that information. I think I own copies of all Mary Bell’s dehydrator and jerky books.
► TOP 3 THINGS I LIKED
♦ The personal stories
♦ The variety of recipes
♦ I purchased the kindle edition. The book made good use of text color and the images were of decent resolution when zoomed in on my kindle fire, 8.9-inch screen
► RATING OF KEY FEATURES
♦ Recipes were well laid out, I didn’t note any missing text or steps
♦ The recipes used reasonable quantities of meat per recipe, and provided information for scaling up or down
♦ The book had a table of contents
♦ The booK had a hyperlinked recipe index. The recipe index referenced page numbers, which are of little use to a kindle device
♦ The book provided a list of references and websites with hyperlinks
► ANY SPECIAL FEATURES
♦ No special features noted
► SUMMARY
I make a lot of my own beef jerky, and have even published my own jerky book. But this review is about Mary’s book, not mine. I like the inclusion of personal stories woven throughout the text. The many recipes, well they give me a lot to think about. I like to use recipes as a rough guide and I tweak them to my own preferences as I go.
If your a hunter, then this book is more applicable to you. Most of my food is purchased from the local grocer and farmers markets. With that said, the recipes are equally applicable to beef as they might be to elk or venison.
If you’re a jerky fan, then you won’t be disappointed. This is a top-notch book and full of recipes and personal anecdotes about jerky and jerky making.
Displaying 1 of 1 review