Synopses & Reviews
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. (5 1/2 x 8 1/4, 160 pages, recipes)
"Your mouth will water just reading the recipes."--Sportsmen's Series: Big Game (a special edition of Fishing & Hunting News magazine)
From Salmon Jerky to Wyoming Jerked Elk to Thai Jerky and South African Ostrich Jerky, this cookbook offers scores of tongue-tempting recipes for all kinds of meats.
A guide to making the popular high-protein, low-fat dried meat snack.