Jerky Bible, The: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl by Kate Fiduccia

Jerky Bible, The: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl by Kate Fiduccia

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"Gives you dozens of recipes to add to your cooking style for jerky", "Great recipes for marinades and helpful information", "Great book for newbies and folks who have made jerky before."

There is nothing like savoury, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more and more people have been returning to the basics and 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, and it's much more flavourful. This incredibly hardy food has stood the test of time, and it's not hard to see why-it lasts long, tastes great, and travels well.

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 flavourful marinades to create a wide range of flavours 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!

ISBN: 9781629145549 Category: Cooking With Meat & Game Format: Paperback Publication Date: 13th January 2015 Publisher: Skyhorse Publishing, Inc. Pages: 144 Dimensions: 21.5 x 13.9 x 1.27cm Weight: 0.23kg

About the Author

Kate Fiduccia is a graduate of the Cornell University Hotel School, where she majored in food & beverage management. She has a cooking television segment on the "Woods n' Water" TV series called "Going Wild in Kate's Kitchen" & a wild-game cooking column in "Outdoorsman's Edge" & "Journal America." She lives in Warwick, New York.

GTIN: 9781629145549

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