Download or read book The Ultimate Guide to Beef Jerky written by Mary Ann Templeton and published by . This book was released on 2015-05-11 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Ultimate Guide To Beef Jerky will provide you with fun and delicious jerky recipes you and your loved ones will enjoy very much

Download or read book The Complete Jerky Book written by Monte Burch and published by Skyhorse Publishing Inc.. This book was released on 2010-07-28 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: As more and more self-sufficiency methods rise out of today’s waning economy and growing green movement, so does jerky. Jerky is one of the oldest forms of food preservation, and yet these days, a very popular hobby for the hunting enthusiast and a great way of using game meats. Award-winning outdoor writer and photographer Monte Burch brings readers this pocket-sized guide to making one of the most popular, convenient, and protein- enriched foods. The Complete Jerky Book includes everything from how the Native Americans preserved their meat to the foolproof, easy-does-it purchased jerky seasoning mixes and new products of today. Delicious recipes for a wide variety of meats, including venison, turkey, goose, beef, and even fish, are included. This book includes complete instructions on how to prepare jerky the good old-fashioned way as well as how to make it using the latest equipment.

Download or read book The Complete Book of Butchering Smoking Curing and Sausage Making written by Philip Hasheider and published by Voyageur Press. This book was released on 2017-11-14 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safely practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?

Download or read book The Complete Book of Jerky written by Philip Hasheider and published by Voyageur Press (MN). This book was released on 2015-12-07 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--

Download or read book Jerky written by Mary T. Bell and published by Skyhorse. This book was released on 2016-11-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Don’t pay a fortune for jerky at the convenience store—make it yourself with dozens of jerky recipes! If you buy a lot of beef jerky, if you hunt, fish, or hike, or if you’re just looking for a healthy low-fat snack, this book is for you. Gourmet dehydrated meat is the most popular meat snack today. It’s low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers, and those on the go. Make beef jerky, venison jerky, and much more—all without preservatives with names you can’t pronounce. In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein—ground or in strips—you’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. Discover the subtleties of cooking with jerky to make everything from slaw, hash, and backpacker goulash to cake and ice cream. This book is more than just instructions and recipes. Author Mary T. Bell makes sure to address safety concerns about dried meat. For a broader understanding, she has included a history of jerky. The jerkies and recipes for using them were taste-tested by family, restaurant staff, friends, and show audiences. So pick up a copy of Jerky now to create your own great-tasting meat snacks! Skyhorse Publishing, along with 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. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Download or read book Jerky written by Mary T. Bell and published by Simon and Schuster. This book was released on 2016-11-01 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: Don’t pay a fortune for jerky at the convenience store—make it yourself with dozens of jerky recipes! If you buy a lot of beef jerky, if you hunt, fish, or hike, or if you’re just looking for a healthy low-fat snack, this book is for you. Gourmet dehydrated meat is the most popular meat snack today. It’s low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers, and those on the go. Make beef jerky, venison jerky, and much more—all without preservatives with names you can’t pronounce. In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein—ground or in strips—you’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. Discover the subtleties of cooking with jerky to make everything from slaw, hash, and backpacker goulash to cake and ice cream. This book is more than just instructions and recipes. Author Mary T. Bell makes sure to address safety concerns about dried meat. For a broader understanding, she has included a history of jerky. The jerkies and recipes for using them were taste-tested by family, restaurant staff, friends, and show audiences. So pick up a copy of Jerky now to create your own great-tasting meat snacks! Skyhorse Publishing, along with 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. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Download or read book Once Upon a Chef Weeknight Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

Download or read book Mastering the Craft of Beef Jerky written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-29 with total page 61 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlock the savory secrets of homemade beef jerky with "Mastering the Craft of Beef Jerky," the definitive guide for transforming this classic snack into a gourmet experience. Journey through the rich history of jerky, from its humble beginnings to its modern-day revival as a nutritious and delicious treat. Delve deep into the nuances of selecting the finest cuts and preparing them with precision to achieve the ultimate chew. Embark on an epicurean adventure that will tantalize your taste buds. Learn the science behind dehydration, the cornerstone process that locks in flavor while sealing out spoilage. With an extensive overview of dehydrators and ovens, this guide provides all the insights you need to craft jerky with that perfect snap. Discover the art of marinades and seasonings, turning your beef into a canvas for bold flavors ranging from the spicy kick of chili to the sweet allure of honey and brown sugar. Unveil advanced flavoring techniques such as smoking and glazing, propelling your jerky into a league of its own. Ensure your jerky-making journey is safe and sanitary with detailed chapters on proper meat handling and understanding the pivotal roles of salt and nitrates in preservation. Encounter comprehensive solutions to the common pitfalls in jerky preparation, and never again suffer from the disappointment of unevenly dehydrated or improperly seasoned batches. Cater to every palate with special dietary considerations, including gluten-free, low-sodium, paleo, and keto jerky options, ensuring nobody misses out on the joy of this protein-packed snack. Explore the world of alternative jerky meats, stepping beyond beef to embrace the diverse tastes of game, poultry, and even fish jerky. Elevate your homemade jerky with clever ideas for presentation and packaging, making it the perfect gift or the star of the show in charcuterie boards and recipes. With tips for labeling and nutritional information, you can share your creations with confidence. For the aspiring entrepreneur, "Mastering the Craft of Beef Jerky" provides a launchpad into the world of home-based jerky businesses. From understanding market trends to complying with health regulations, this guide is your roadmap to a successful jerky venture. Lastly, join a global community of jerky enthusiasts, tap into a trove of resources, and refine your craft with advanced techniques that promise a whole new level of flavor and texture. Your jerky-making odyssey awaits. Embrace the tradition, indulge in the craftsmanship, and savor every bite with "Mastering the Craft of Beef Jerky."

Download or read book The Ultimate American Jerky Book Guide written by Wayne Palmer Rnd and published by . This book was released on 2021-01-09 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: A jеrkу іѕ a nutrient-dense, convenient and ѕhеlf-ѕtаblе mеаt рrоduсt that has grоwn іn рорulаrіtу world wіdе. Dеrіvеd frоm the Sраnіѕh wоrd "charqui," whісh dеѕсrіbеѕ drіеd meat ѕtrірѕ, jеrkу mау be рrоduсеd uѕіng a соmbіnаtіоn оf curing, ѕmоkіng and drуіng рrосеdurеѕ. Trаdіtіоnаllу jеrkу wаѕ mаdе bу thе uѕе of ѕun, wіnd, аnd ѕmоkе frоm fіrеѕ as a wау tо Jеrkу іѕ a nutrient-dense, соnvеnіеnt, ѕhеlf-ѕtаblе mеаt рrоduсt that can bе mаdе from juѕt about any tуре of raw meat іngrеdіеntѕ. Itѕ nаmе іѕ derived frоm the Sраnіѕh wоrd "сhаrԛuі," which dеѕсrіbеѕ drіеd mеаt ѕtrірѕ. Jerky іѕ produced uѕіng соmbіnаtіоnѕ of сurіng, ѕmоkіng аnd drying рrосеdurеѕ. Traditional jеrkу, mаdе from sliced, whole muѕсlе mеаt, іѕ readily аvаіlаblе in thе United Stаtеѕ, Mеxісо аnd Cаnаdа іn varying mеаtѕ, brаndѕ and ԛuаlіtіеѕ, bоth as расkаgеd аnd unрасkаgеd. Thеѕе products аrе available in nеаrlу еvеrу convenience store, gas ѕtаtіоn, ѕuреrmаrkеt, аnd variety ѕhор іn thоѕе соuntrіеѕ, whеrе thеrе іѕ a long history оf jеrkу аѕ a food оf thе pioneers. A similar, lеѕѕ еxреnѕіvе рrоduсt іѕ mаdе wіth finely ground mеаt, mіxеd wіth flаvоrѕ, then thе muѕh is processed іntо thin drіеd ѕtrірѕ. Thе fіnіѕhеd іtеm mау be lаbеlеd аѕ jerky, but wіth thе ԛuаlіfіеr "ground and fоrmеd".For more recipes for American jerky read further.

Download or read book The Ultimate Guide To Jerky written by Lucio Oland and published by . This book was released on 2021-06-26 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jerky is a protein-rich snack that can be eaten on the go, doesn't go bad, and when homemade, tastes absolutely delicious! This makes jerky a popular snack for moms who want an alternative to the sugar-laden snacks kids usually crave and a favorite among backpackers who want to pack something hearty that is also lightweight. The recipes in this book are easy to follow and you will soon be combining flavors and spices your own way. Remember to have fun experimenting to get just the kind of jerky you love. Download your copy today, and get 101 recipes like; Turkey Jerky Recipe Duck Jerky Recipe Lamb Jerky Recipe Tofu Jerky Recipe Ostrich Jerky Recipe Rabbit Jerky Recipe Alligator Jerky Recipe Fish Jerky Recipe Chicken Jerky Recipe Elk Jerky Recipe Fruit Jerky Recipe Buffalo Jerky Recipe Venison Jerky Recipe ....And many many more Download your copy today! To order, click the BUY button and download your copy right now!

Download or read book Jerky written by Taylor Boetticher and published by Ten Speed Press. This book was released on 2018-03-20 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes. “Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”—The Art of Eating Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way. Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.

Download or read book Ultimate Guide To Food Dehydration written by Mitchel Loban and published by . This book was released on 2021-06-21 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food dehydration is one of the oldest unit operations used by the food processing industry. Food dehydration is a process of reducing moisture of food to low levels for improved shelf life by adding one or more forms of energy to the food. However, it does not include removal of moisture from food by mechanical pressing or concentration of liquid foods. In this eBook we list foods which are best for dehydration, preparation and drying times for fruits and vegetables, and include some basic dehydration recipes for beef jerky and fruit & vegetable leathers.

Download or read book The Home Preserving Bible written by Carole Cancler and published by Penguin. This book was released on 2012-10-02 with total page 529 pages. Available in PDF, EPUB and Kindle. Book excerpt: Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Download or read book Good Meat written by Deborah Krasner and published by Harry N. Abrams. This book was released on 2010-09-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat. With the rising popularity of the locavore and organic food movements--and the terms "grass fed" and "free range" commonly seen on menus and in grocery stores--people across the country are turning their attention to where their meat comes from. Whether for environmental reasons, health benefits, or the astounding difference in taste, consumers want to know that their meat was raised well. With more than 200 recipes for pork, beef, lamb, poultry, and game, stunning photos of delicious dishes, and tips on raising sustainable meat and buying from local farmers, Good Meat is sure to become the classic cooking resource of the sustainable meat movement. Praise for Good Meat: "Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat belongs on the shelf of every carnivore out there. If you eat meat and if you raise animals for meat or if you have ever considered eating meat or eggs, you need a copy of Deborah Krasner's work of art. The thoughtful essays, equipment and seasonings chapters alone are worth the price of admission, but the anatomy lessons, cutting instructions and more than 200 recipes make the book a rare bargain indeed." -Grit.com "Deborah Krasner is part of a revolution in food, in agriculture, in nutrition, that is taking place in our nation. Her book is a fine contribution to that revolution, teaching us how to eat more healthfully, how to buy from local farmers, how to cook what they raise." --Senator Bernie Sanders, from the foreword "The healing local food movement's success hinges on artisanal farming and domestic culinary arts. Good Meat takes the mystery out of both in a masterful way, bringing all of us another giant step closer to healing the planet one bite at a time. Beautiful pictures and delightful explanations . . . Everyone interested in local, earth-friendly food will love this book." --Joel Salatin, owner of Polyface Farm "Good Meat is a template for all future cookbooks: one that educates on the culinary differences between factory-farmed meats and animals raised on family farms, and the utilization of the entire animal in a sustainable manner." --Patrick Martins, founder of Slow Food USA, Heritage Foods USA "Good Meat is the cookbook for all who have made the choice to eschew factory-farmed meat for grass-fed and pasture-raised meat. This book provides the knowledge to make sustainably raised meat a reality at your table." --Bruce Aidells, author of The Complete Meat Cookbook "If you want to cook delicious meals from humanely raised meat, Good Meat is for you. It offers superb recipes designed for grass-fed meat, and provides cooks with the first useful guide to ordering direct from the farm. This book makes you feel good about the meat you eat." --Paula Wolfert, author of Clay Pot Cooking

Download or read book The Ultimate Dehydrator Cookbook written by Tammy Gangloff and published by Stackpole Books. This book was released on 2014-09-15 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest.

Download or read book The Jerky Bible written by Kate Fiduccia and published by Simon and Schuster. This book was released on 2015-01-13 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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 why—it 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 learn how to utilize more than forty flavorful marinades to create a wide range of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Fiduccia offers a wide range 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 with 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. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Download or read book The Art of Beef Cutting written by Kari Underly and published by John Wiley & Sons. This book was released on 2011-08-16 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.