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Jerky making for the home, trail, and campfire by Brad Prowse

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Published by Naturegraph Publishers in Happy Camp CA .
Written in English

Subjects:

  • Dried beef.,
  • Marinades.

Book details:

Edition Notes

Statementby Brad Prowse ; [illustrations by Matt Prowse].
Classifications
LC ClassificationsTX749.5.B43 P76 1997
The Physical Object
Pagination46 p. ;
Number of Pages46
ID Numbers
Open LibraryOL671053M
ISBN 100879612479
LC Control Number97017016

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  The Complete Jerky Book includes everything from how the Native Americans preserved their meat to the foolproof, easy-does-it purchased jerky seasoning mixes and new products of today. Delicious recipes for a wide variety of meats, including venison, turkey, goose, beef, and even fish, are s: Homemade Beef Jerky Recipe -   Monte Burch is an award-winning freelance writer, photographer, and author of over seventy-five books and thousands of outdoors and how-to magazine articles. He has written for numerous magazines, including American Rifleman and Field and Stream, and his books include The Complete Book of Making Jerky, The Complete Guide to Sausage Making,and Brand: Skyhorse.   Here is a sample of one of the recipes you will be getting in our e-book: Sweet & Spicy Beef Jerky Recipe Ingredients: 1 lb. beef (or any type of meat) - 1 Tb. of onion powder - 1 Tb. of garlic powder - 5 Tb. liquid smoke flavoring - 1/4 c. Worcestershire sauce - 1/4 c. teriyaki sauce - 1/3 c. balsamic vinegar - 1/2 c. pineapple juice - 1/2 c. brown sugar - 2/3 c. soy sauce .

Jerky is one of the oldest forms of food preservation and a great way of using game meats. This guide includes everything from how the Native Americans preserved their meat to delicious recipes for a wide variety of meats, including venison, turkey, goose, beef and even fish.4/5(1). Make jerky from ground meat, meat strips, or chunks of meat. Covers jerky making from the pioneer days up to today's modern methods. Lots of information on beef jerky, and a special section for venison jerky. Loaded with recipes, this book is a must for the jerky maker. By A.D. Livingston, : LEM.   If you’re making the jerky in the oven, heat oven to °F. Adjust the racks to the upper-middle and lower-middle positions. Adjust the racks to the upper-middle and lower-middle positions. Line two large baking sheets with aluminum 5/5(17).   Jerky is both flavorful and compact and almost any meat can be made into jerky. Some say Native Americans made the first jerky (buffalo jerky) thousands of years ago, while others say an ancient Inca tribe called the Quechua made jerky as early as the 's. Whatever the case, this time-tested recipe has been passed from generation to generation.

This book is all about making your own jerky, from beef, from fish, heck, from any just about any kind of critter that walks, flies, or swims. WHY YOU SHOULD BUY THIS BOOK If youre a fan of making your own jerky, or want to learn the how-to, then this book gives you that information/5. Hi! My name is Will and I live in Colorado with my beautiful wife Linda. Favorite things to do consist of hunting, fishing, hiking, and making Jerky. After making homemade jerky for over two decades, I started this website and published a cookbook to share some of my favorite recipes with you! Happy jerky making! Favorite cuts of meat for jerky include brisket, top round, and, for a truly luxurious treat, try filet mignon jerky, favored by gourmet foodies like the owners-namesakes of Three Jerks Jerky. The cuts are already smaller than a big brisket, making your task of slicing and prep a bit easier. Next, slice the meat—this is actually a two-stage. Cook for around 3 hours until dried out. Remove from the oven and leave to air dry for up to 24 hours. The ingredients used to marinate the beef can be varied in a number of ways. For a Mexican flavoured jerky, add lime and jalapenos. For a .