Title
The Complete Book Of Jerky: How To Process, Prepare, And Dry Beef, Venison, Turkey, Fish, And More (Complete Meat)
Sold by Ergodebooks, an authorized reseller.
Returns accepted within 30 days | support@ergodebooks.com
Shipping Information
- Free Standard Shipping — United States only
- Processing Time: 1–3 business days
- Estimated Delivery: 3–5 business days after dispatch
- Double-boxed, fully insured & discreetly packaged
- Tracking number sent via email once dispatched
- Orders over $250 require signature upon delivery. Taxes calculated at checkout.
Returns & Refund
Returns accepted within 30 days of delivery.
Damaged or Defective Item
Free return shipping + replacement or full refund
Wrong Item Received
Free return shipping + replacement or full refund
Change of Mind
Return shipping at customer's expense · 25% restocking fee applies
Payment Option
Sink your teeth into the ultimate homemade treat!High in protein, low in fat, and tastyit'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!
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the size of the book? A: The book measures seven point twenty-five inches in length, nine point twenty-five inches in height, and zero point thirty-nine inches in width.
- Q: How many pages does this book have? A: This book contains one hundred forty-four pages, offering comprehensive information on jerky preparation.
- Q: What type of binding does the book have? A: The book features a flexibound binding, making it durable and easy to handle in the kitchen.
- Q: How do I prepare jerky using this book? A: To prepare jerky, follow the step-by-step instructions provided in the book, which include marinating, slicing, and drying meat.
- Q: Is this book suitable for beginners? A: Yes, this book is suitable for beginners as it provides basic butchery techniques and easy-to-follow recipes for making jerky.
- Q: Can I use fish for jerky in this book? A: Yes, the book includes instructions for making jerky from various types of fish, along with meat options.
- Q: How should I store the book? A: Store the book in a cool, dry place away from direct sunlight to preserve its condition and longevity.
- Q: What are the safety precautions for making jerky? A: Ensure that all meat is properly handled, cooked, and stored to prevent foodborne illnesses while following the book's guidelines.
- Q: How should I clean the book if it gets dirty? A: To clean the book, gently wipe the cover with a damp cloth; avoid submerging it in water.
- Q: Is this book appropriate for kids? A: While the book is focused on meat preparation, parental guidance is recommended for younger readers handling kitchen tools.
- Q: What types of meat are recommended for jerky in the book? A: The book recommends using beef, venison, turkey, and even tofu for vegetarian options, providing a wide variety of choices.
- Q: Can I find unique jerky flavors in this book? A: Yes, the book features creative jerky flavors like spicy turkey and soy and brown sugar venison, expanding traditional options.
- Q: What if the book arrives damaged? A: If the book arrives damaged, contact the seller for return or replacement options to ensure you receive a new copy.
- Q: Does this book provide nutritional information? A: No, the book does not provide specific nutritional information for jerky recipes, but it emphasizes high protein and low fat.
- Q: Are there any special tools needed to make jerky? A: Yes, the book recommends using a food dehydrator or a smoker, along with basic kitchen tools for preparation.
- Q: Can I use locally sourced meat for jerky? A: Yes, the book encourages using locally sourced meat, supporting sustainable practices while making jerky at home.