The Jerky Bible: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl

Here’s how to create delicious jerky with instructive step-by-step photos that take you through the process. You’ll learn how to utilize more than forty flavorful marinades to create a range of flavors, including Caribbean marinade, sweet beer marinade, and much more.

There is nothing like savory, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more and more people have been returning to the basics and adopting a self-sufficient lifestyle. Not only is homemade jerky much less expensive than the packaged kind, but it’s also surprisingly simple to make, and it’s much more flavorful. This incredibly hardy food has stood the test of time, and it’s not hard to see why—it lasts long, tastes great, and travels well.

In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Kate Fiduccia offers a wide range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish. Enjoy more than fifty recipes, such as:

• Aloha jerky
• Fast and easy teriyaki jerky
• Honey Lola sweet venison jerky
• Brian’s hot-to-trot venison jerky
• On the range jerky

Kate Fiduccia is an avid hunter and chef. She hosts the Woods N’ Water TV series alongside her husband, Peter Fiduccia, and is the author of several cookbooks, including Backyard Grilling, Cooking Wild in Kate’s Kitchen, and The Venison Cookbook. She resides in South New Berlin, New York.