The Complete Book of Jerky

How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More

Nonfiction, Food & Drink, Meats & Dairy, Meat, Canning & Preserving, Reference
Cover of the book The Complete Book of Jerky by Philip Hasheider, Voyageur Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Philip Hasheider ISBN: 9781627888486
Publisher: Voyageur Press Publication: December 7, 2015
Imprint: Language: English
Author: Philip Hasheider
ISBN: 9781627888486
Publisher: Voyageur Press
Publication: December 7, 2015
Imprint:
Language: English

Sink your teeth into the ultimate homemade treat! High in protein, low in fat, and tasty--it's no surprise that jerky has been a popular snack for decades. While commercially made jerky is easy to find in stores, it has a few downsides: it's expensive, often high in sodium, and the flavors are limited. When you make your own jerky, hunters can make use of their own game, fishers can use their fresh catch, and conscious consumers can use locally sourced meat. Of course, the flavor options go far beyond cracked black pepper as well! From classics such as smoked salmon and teriyaki beef to more creative options such as spicy turkey, savory tofu, and soy and brown sugar venison, the choice is yours! Author Philip Hasheider, a butchery expert, will walk you through basic butchery for larger cuts of meat, how different muscles (and fish) translate into jerky, and a variety of ways to prepare jerky using a food dehydrator or a smoker. Marinated, flavored, or plain and simple, learn how to make the jerky you crave!

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Sink your teeth into the ultimate homemade treat! High in protein, low in fat, and tasty--it's no surprise that jerky has been a popular snack for decades. While commercially made jerky is easy to find in stores, it has a few downsides: it's expensive, often high in sodium, and the flavors are limited. When you make your own jerky, hunters can make use of their own game, fishers can use their fresh catch, and conscious consumers can use locally sourced meat. Of course, the flavor options go far beyond cracked black pepper as well! From classics such as smoked salmon and teriyaki beef to more creative options such as spicy turkey, savory tofu, and soy and brown sugar venison, the choice is yours! Author Philip Hasheider, a butchery expert, will walk you through basic butchery for larger cuts of meat, how different muscles (and fish) translate into jerky, and a variety of ways to prepare jerky using a food dehydrator or a smoker. Marinated, flavored, or plain and simple, learn how to make the jerky you crave!

More books from Voyageur Press

Cover of the book The Physics of Pitching by Philip Hasheider
Cover of the book The Sinking of the Bismarck by Philip Hasheider
Cover of the book How To Raise Horses by Philip Hasheider
Cover of the book 101st Airborne by Philip Hasheider
Cover of the book The Battle of the Bulge by Philip Hasheider
Cover of the book Treknology by Philip Hasheider
Cover of the book The Complete Guide to Making Mead by Philip Hasheider
Cover of the book The Enemy I Knew by Philip Hasheider
Cover of the book Path to the Pacific by Philip Hasheider
Cover of the book Bomber Command by Philip Hasheider
Cover of the book The Last River Rat by Philip Hasheider
Cover of the book Yankee Classics by Philip Hasheider
Cover of the book Craft Beer for the Homebrewer by Philip Hasheider
Cover of the book The Medal of Honor by Philip Hasheider
Cover of the book The Complete Book of Butchering, Smoking, Curing, and Sausage Making by Philip Hasheider
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy