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" The Jerky Bible : "
Kate Fiduccia
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BL
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| Record Number
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762317
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| Doc. No
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b582296
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| Main Entry
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Kate Fiduccia
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| Title & Author
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The Jerky Bible : : How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl.\ Kate Fiduccia
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| Publication Statement
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New York : Skyhorse Publishing, 2015
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| Page. NO
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(194 pages)
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| ISBN
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1632200104
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: 9781632200105
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| Contents
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An Introduction to Jerky; What is Jerky?; Why Jerky Today?; History of Jerky; Jerky Safety; Factors that Affect Cooking/Drying Time; Lean Versus Fatty; How to Dry Jerky; Meat for Jerky; Making Jerky; Recipes; Beef Jerky; Venison Jerky; Poultry and Wild Fowl Jerky; Fish Jerky; Fruit and Veggie Jerky; Jerky Treats for Your Dogs; Marinades; Sources; Jerky Glossary; Recipe Index.
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| Abstract
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In The Jerky Bible you'll learn 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 flavorfl 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 range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish. Enjoy more than fifty recipes--Page 4 of cover.
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| Subject
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COOKING -- Specific Ingredients -- Meat.
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| Subject
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Cooking.
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| LC Classification
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TX749.K384 2015
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| Added Entry
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Kate Fiduccia
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