The Complete Book of Jerky: How to Process, Prepare and Dry Beef, Venison, Turkey, Fish and More - Couverture souple

Hasheider, Philip

Couverture souple

ISBN 10 : 0760349142 ISBN 13 : 9780760349144

Editeur : Voyageur Press, 2015

A propos du livre

Présentation de l'éditeur :

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!

Biographie de l'auteur :

PHILLIP HASHEIDERis a fifth-generation farmer raising pasture-grazed beef with his wife and two children in south central Wisconsin. He wrote Voyageur Press' How to Raise Cattle; How to Raise Pigs; The Complete Book of Butchering, Smoking, Curing, and Sausage Making; and The Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish.

À propos de cette édition

• Éditeur: Voyageur Press
• Date d'édition: 2015
• ISBN 10: 0760349142
• ISBN 13: 9780760349144
• Reliure: Flexibound
• Nombre de pages: 144