There's nothing like tasty, chewy jerky for satisfying those hunger cravings. Moreover, jerky is made from lean cuts of meat, so it's naturally low in fat and high in protein. Homemade jerky is far superior to the packaged kind, is much less expensive, and is surprisingly simple to make. A.D. Livingston shows you how, including: which cuts of meat to buy and how to prepare them; jerky drying methods; where to buy supplies and equipment; how to store jerky; mouthwatering recipes for beef, venison, fish, fowl, and exotic meats. For backpackers, country-living folks, jackleg cooks, and anyone who wants a snack that isn't junk food, Jerky is a welcome and unique cookbook.
About the Author
A. D. Livingston writes a regular column for Gray's Sporting Journal and is the author of more than a dozen cookbooks, including Cast-Iron Cooking; Cold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon's Book of Skillet Cooking; Jerky; Sausage; The Freshwater Fish Cookbook; The Whole Grain Cookbook; and On the Grill. He cooks, fishes, hunts, and writes from his home in Wewahitchka, Florida.
Table of Contents
|Part 1||Ways to Make Jerky|
|1||Kitchen Oven Jerky||11|
|2||Electric Dehydrator Jerky||23|
|3||Camp and Old-Time Jerky||31|
|4||Slab and Chunk Jerky||45|
|Part 2||Beef, Venison, and Other Meats for Jerky|
|6||Beef: It's for Jerky||61|
|8||Other Domestic, Game, and Exotic Meat Jerky||82|
|Part 3||Making Use of Jerky|
|12||Cooking with Jerky||120|
|Appendix A||Jerky Ingredients and Safety||135|