Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meat
Your favorite snack is about to be homemade.
From a pair of James Beard Award-nominated authors comes an easy-to-follow guide on making one of the oldest foods around. Jerky crosses a variety of cooks, from hunters, to canners, to even followers of the paleo diet. It includes 40 recipes with beautiful imagery and step-by-step instructions on making homemade jerky. Learn how to use a dehydrator, butcher and season the meat, and how to use jerky as an ingredient. The recipes are inspired by culinary traditions all over the world so there are plenty of flavors to explore.
- (L)9.3" x (W)7.7" x (H).8"
- 128 pages
- Hardcover
- Contains 40 recipes
- By Taylor Boetticher and Toponia Miller