The Complete Book of Jerky ─ How to Process, Prepare and Dry Beef, Venison, Turkey, Fish and More

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. Properly prepared, it also fits nicely into many healthy lifestyles, including paleo and other low- or no-carb diets. Artisanal jerky as well as healthier commercial brands are becoming easier to find in any store.

However, store-bought jerky has a few downsides: it's expensive and often high in sodium, and the flavors are limited. Making your own jerky solves all these problems and more. Hunters can use all sorts of their own game, fishers can use their latest catch, and conscious consumers can use locally sourced meat. The salt level is left up to the maker, and flavor options go far beyond cracked black pepper. From classics such as applewood-smoked salmon and teriyaki beef to more creative options such as curried turkey, soy-based options, and spicy bison, 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 food dehydrators, the oven, and even outdoors over an open fire. Marinated, flavored, self-caught, or plain, learn how to make the jerky you crave!

Philip 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; andThe Hunter's Guide to Butchering, Smoking, and Curing Wild Game and Fish.