Jerky: Make Your Own Delicious Jerky And Jerky Dishes Using Beef, Venison, Fish, Or Fowl

by A. D. Livingston

Overview

A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.

Product Details

ISBN-13:	9781599219844
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	10/05/2010
Series:	A. D. Livingston Cookbooks
Edition description:	Reprint
Pages:	160
Sales rank:	981,635
Product dimensions:	5.50(w) x 8.40(h) x 0.40(d)

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

	Introduction	1
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
5	Ground-Meat Jerky	51
Part 2	Beef, Venison, and Other Meats for Jerky
6	Beef: It's for Jerky	61
7	Venison Jerky	68
8	Other Domestic, Game, and Exotic Meat Jerky	82
9	Bird Jerky	90
10	Fish Jerky	97
Part 3	Making Use of Jerky
11	Pemmican	111
12	Cooking with Jerky	120
Appendix A	Jerky Ingredients and Safety	135
Appendix B	Sources	141
	Index	145

Editorial Reviews

"Your mouth will water just reading the recipes."—Sportsmen's Series: Big Game (a special edition of Fishing & Hunting News magazine)

From the Publisher