The Complete Book of Jerky: How to Process Prepare and Dry Beef Venison Turkey Fish and More (Complete Meat)

About this book

Sink your teeth into the ultimate homemade treat! High in protein low in fat and tasty--its 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: its 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!