Jerky: Make Your Own Delicious Jerky, Fowl and Jerky Dishes Using Beef, Venison, Fish, or Fowl by A.D. Livingston

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  • ISBN 10 1585742481
  • ISBN 13 9781585742486
  • Published Aug 01 2001
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Globe Pequot
  • Imprint The Lyons Press

Publishers Text

There's nothing like tasty, chewy jerky when it comes to satisfying hunger cravings. On top of that, jerky is made from lean cuts of meat, so it's naturally low in fat and high in protein-Mother Nature's original energy bar. Homemade jerky is far superior to the packaged kind, is much less expensive, and is surprisingly simple to make.

Jerky offers scores of tongue-tempting recipes for all kinds of meats, including: Chinese Beef Jerky, Wyoming Jerked Elk, Duck Breast Jerky, Thai Jerky (marinated with lemon-grass), Salmon Jerky, South African Ostrich Jerky, and Ground Beef Jerky. And dried meat is more than just a snack-it also adds flavor to soups and stews, ranging from basic camp cooking to more sophisticated fare.

A. D. Livingston thoroughly explains preparation methods, including which cuts of meat to select, how to slice and season them, and how to dry them. Options range from modern conveniences such as electric dehydrators, gas, electric, or convection ovens, and smokers, to centuries-old traditional ways of sun- and air-drying. Properly stored, jerky will keep for months (a boon to hunters and those who want to economize by buying meat in bulk). For backpackers, country living folk, or anyone who wants a snack that isn't junk food, Jerky is a welcome and unique cookbook.

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