Cover art for Jerky
Published
Ten Speed Press, April 2018
ISBN
9781524759025
Format
Hardcover, 128 pages
Dimensions
22.9cm × 18.9cm

Jerky The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods

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From the IACP and James Beard Award-nominated authors of In the Charcuterie comes this concise guide to the art of making jerky at home. Approximately 40 recipes teach you how to make jerky and other dried meat dishes from a variety of proteins, including beef, pork, venison, and wild game.

Clear step-by-step instructions plus beautiful and informative photographs show you how to butcher and season your meat, use a range of techniques and equipment, and even cook with your homemade jerky. These globally inspired recipes pull from Italian, French, Vietnamese, and Mexican culinary traditions, making this the perfect book for the modern meat enthusiast.

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