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The Jerky Bible: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl

$16.95 (as of December 17, 2018, 4:39 am) & FREE Shipping. Details $12.08

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“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 to utilize more than forty flavorful marinades to create a variety of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will learn to identify the best cuts for jerky, the process at the back of preparing it, the various kinds of equipment available for drying jerky, and how the process has changed through the years. Fiduccia offers a variety 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, in conjunction 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. Even as not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are infrequently overlooked and to authors whose work might not in a different way find a home.

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