THE JERKY BIBLE: HOW TO DRY, CURE, AND PRESERVE BEEF, VENISON, FISH, AND FOWLby: Kate Fiduccia
There is nothing like savory, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more & more people have been returning to the basics & 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, & it’s much more flavorful. Photos, 6×9 inches, 208 pgs.
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!
Publish Date: 11-03-2014