Sink your teeth into the ultimate homemade treat!
High in protein, low in fat, and tasty -- it's no surprise that jerky has been a popular snack for decades. While commercially made jerky is easy to find in stores, it has a few downsides: it's expensive, often high in sodium, and the flavors are limited. When you make your own jerky, hunters can make use of their own game, fishers can use their fresh catch, and conscious consumers can use locally sourced meat. Of course, the flavor options go far beyond cracked black pepper as well! From classics such as smoked salmon and teriyaki beef to more creative options such as spicy turkey, savory tofu, and soy and brown sugar venison, the choice is yours!
Author Philip Hasheider, a butchery expert, will walk you through basic butchery for larger cuts of meat, how different muscles (and fish) translate into jerky, and a variety of ways to prepare jerky using a food dehydrator or a smoker. Marinated, flavored, or plain and simple, learn how to make the jerky you crave!
- ISBN13 9780760349144
- Publish Date 7 December 2015
- Publish Status Out of Stock
- Out of Print 5 March 2021
- Publish Country US
- Imprint Voyageur Press
- Format Paperback
- Pages 144
- Language English