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The Complete Book of Jerky : How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More.
- Format:
- Book
- Author/Creator:
- Hasheider, Philip.
- Series:
- Complete Meat
- Language:
- English
- Subjects (All):
- Dried meat.
- Physical Description:
- 1 online resource (271 pages)
- Edition:
- 1st ed.
- Place of Publication:
- Minneapolis : Quarto Publishing Group USA, 2015.
- Summary:
- Perfect for the hunter or fisherman, take your harvest and make delicious jerky out of it. From Teriyaki beef and smoked salmon to savory tofu, choices are endless.
- Contents:
- Title Page
- Contents
- Introduction
- Reasons for Making Jerky
- How to Use this Book
- Chapter 1: Getting Started
- Jerky and Food Safety
- Tools and Preparation
- Chapter 2: Cutting and Preparing Meat for Jerky
- Cutting Whole Meat Jerky
- Ground Meat Jerky
- Ground Meat Jerky Recipes
- Curing and Marinades
- Marinade Recipes
- Chapter 3: Making Jerky
- Four Ways to Make Jerky
- Making Jerky With a Dehydrator
- Making Jerky With a Smoker
- Chapter 4: Beef and Venison Jerky
- Selecting and Preparing Beef
- Beef Jerky Recipes
- Processing Venison, Moose, and Elk
- Wild Game Jerky Recipes
- Chapter 5: Fish and Fowl Jerky
- Selecting and Processing Fish
- Brine Recipes
- Fish Jerky Recipes
- Selecting and Processing Fowl
- Poultry Jerky Recipes
- Chapter 6: Vegan Jerky, Tofu Jerky, and Pemmican
- Vegan Jerky Recipes
- Tofu Jerky Recipes
- Pemmican Recipes
- Glossary
- Metric Equivalents and Conversion
- Resources
- Acknowledgments
- About the Author
- Index
- Copyright.
- Notes:
- Description based on publisher supplied metadata and other sources.
- ISBN:
- 9781627888486
- 1627888489
- OCLC:
- 1293241104
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