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The Jerky Bible: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl, by Kate Fiduccia
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About the Author
Kate Fiduccia is an avid hunter and chef. She hosts the Woods N’ Water TV series alongside her husband, Peter Fiduccia, and is the author of several cookbooks, including Backyard Grilling, Cooking Wild in Kate’s Kitchen, and The Venison Cookbook. She resides in South New Berlin, New York.
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Product details
Paperback: 144 pages
Publisher: Skyhorse (January 13, 2015)
Language: English
ISBN-10: 1629145548
ISBN-13: 978-1629145549
Product Dimensions:
5.5 x 0.4 x 8.5 inches
Shipping Weight: 12.8 ounces (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
59 customer reviews
Amazon Best Sellers Rank:
#78,547 in Books (See Top 100 in Books)
I got this for my brother for Christmas. He seems to like that several kinds of meat are included.
Not your step-by-step how-to book, as I was expecting it to be, but it's clear enough and tells you how to dry meat.I ordered the paperback and it's a very nice full-color 5.5" x 8.5" book with lots of pictures and full of recipes. I was looking to get more how-to methods on drying meat, but the book does make that assumption. It tells you how, no doubt, but it doesn't go into much detail.If you're looking for a more text book-like explanation you should check out the manual from FAO on the subject, which by the way is available online free.The book is NOT 144 pages as the Amazon.com description reads. It's 133, not a significant difference but still it's 11 pages short of what was advertised.The recipes section for venison is twice as long than it is for meat, then it goes into poultry, fish, a couple of fruit and veggie recipes and a couple recipes for your dog. It makes sense venison is twice as long and perhaps the longest of all recipe sections, but just be warned if beef is your primary choice.It has a good number of brine recipies, which I love.Overall, very concise, well-written and I will be trying the recipes and brine very soon, of course.
There's a recipe in here for dog treats that calls for onion salt... Onions are toxic for dogs.
Great book for newbies and folks who have made jerky before. A little too much time spent on keeping things clean and sanitary. Yes important subject but we could get it without long verbiage. After basics of cutting and prepping there are many great recipes to keep you busy for a long time to come.
Not a fan of the information section which is why I bought the book. No much information on cure, the book basically says cure is salt, which in not true. I feel you can get more and better information free on the internet. Recipes do sound good though.
The recipes are a bit strong but with some slight modifications they could be better. Does give good ideas though.
very helpful with my first jerky experience and I would like to give it a top rating
Great book for the beginner. Full of really simple recipes.
Learned more about making jerky.
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