Description
“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 savory, 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 flavorful. This incredibly hardy food has stood the test of time, and it’s not hard to see whyit 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 discover ways to utilize more than forty flavorful marinades to create a variety of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will discover ways to identify the best cuts for jerky, the process in the back of preparing it, the various kinds of equipment available for drying jerky, and how the process has changed over time. Fiduccia offers a variety 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!
Skyhorse Publishing, along side our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. At the same time as not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are occasionally overlooked and to authors whose work might not another way find a home.
There is nothing like savory, 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 flavorful. This incredibly hardy food has stood the test of time, and it’s not hard to see whyit 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 discover ways to utilize more than forty flavorful marinades to create a variety of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will discover ways to identify the best cuts for jerky, the process in the back of preparing it, the various kinds of equipment available for drying jerky, and how the process has changed over time. Fiduccia offers a variety 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!
Skyhorse Publishing, along side our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. At the same time as not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are occasionally overlooked and to authors whose work might not another way find a home.
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