The Complete Jerky Book - How to Dry, Cure, and Preserve Everything from Venison to Turkey is a 154 page paperback back that includes many color photos, illustrations, and most importantly, information on: Preparation instructions; History of native American meat preservation; Making seasoning mixes; Recipes; Tools and materials; Food safety; and much, much more.
NOTHING BEATS MADE-RIGHT-AT-HOME JERKY
Partly as a tribute to times gone by and partly as a reaction to the modern movement toward healthy eating and self-sufficient living, interest in making and preparing jerky has soared. Jerky is one of the oldest forms of food preservation and today, maybe more than ever, making jerky is popular with hunters and fisherman and back-to-basics hobbyists. It's an amazing way to make the most of game meat or any meat. In The Complete Jerky Book, award-winning outdoor writer and photographer Monte Burch provides readers with:
Learn step-by-step how to dry, cure, and preserve a variety of meats - venison, turkey, goose, beef, and even fish - in this handy guide to making one of the most popular, convenient, and protein-enriched foods.
- Ways the Native Americans preserved their meat.
- Foolproof, easy-does-it seasoning mixes.
- Delicious recipes for a wide variety of meats.
- The latest equipment and cooking methods.
- Complete, old-fashioned preparation instructions.
- And more!
Monte Burch is an award-winning freelance writer, photographer, and author of over seventy-five books and thousands of outdoors and how-to magazine articles. One of the most prolific writers on the outdoors, he still sells to markets such as Field & Stream and American Hunter. He lives in Humansville, Missouri.
- Item Weight: 14 oz