Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
Jerky: Make Your Own Delicious Jerky 1585742481

Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
Manufacturer:
Globe Pequot Press

UPC:
978158574248

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$14.95

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Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl Specs:
Product NameJerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
ManufacturerGlobe Pequot Press
Product Number MPN1585742481
Retail Price $14.95
EAN-1409781585742486
UPC978158574248
Specifications 
TitleJerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
ISBN1585742481
Author(s)A. D. Livingston
Release Date01 August, 2001
FormatPaperback
Weight1 lbs.
Deal first added on:29-January-2004

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Latest 3 Reviews
Here is what people are saying about the Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
5 Star Rating  "I like this book"2009-09-22
- Reviewed By User: A22BWRH0AHUSSK
This book gives you everything you need to know about how to make all types of jerky. It is the only book on this subject I need. It is very straight forward and easy to use.
 
4 Star Rating  "A Book for Big Fans of Jerky"2002-09-13
- Reviewed By Anonymous
Whether you are a big fan of jerky, or a fan of big (lots) of jerky, this book has something for you. I never knew there were so many different recipes for jerky until I bought this book. The results taste far better than anything I've ever bought in a store. I highly recommend the book. Recipes frequently call for several pounds of meat, but you can either scale them down, or just use less meat and make more marinade than you need. The novice chef needn't worry: The recipes are very simple.

Another review notes that the author deviates from standard guidelines when it comes to cooking temperatures, and that's true. However, most recipes call for temperatures of 140 degrees, which is just slightly below the minimum temperature of 145 recommended by the FDA. When you consider that jerky spends 8-10 hours in the oven, I don't think food safety is an issue at these temperatures for anything other than pork, which the author recommends against.

Recipes that call for lower temperatures are left to the reader's discretion, but clearly marked as such.

 
4 Star Rating  "Not recommended for USDA employees!"2002-04-07
- Reviewed By lakeneuron
Livingston takes a definite outdoorsman approach to jerky. He is sharply critical of USDA safety regulations, and he doesn't believe in nitrate cure as a preservative (he includes it in a few recipes, but says it's for preserving the color of the meat, not as a safety procedure). Some of the air-drying recipes gave me the willies just thinking about them! Livingston's approach to safety is to use meat from trusted sources, which often means avoiding the local supermarket in favor of a butcher or processor. He says if you use meat from known sources you'll avoid many problems. Good advice, but not always practical.
The book is lively and readable, but too many of the recipes are for curing 10 pounds of meat -- I wish he'd included smaller-quantity versions of some of them.
This is NOT the definitive book for beginning jerky-makers, but it's probably a good buy for an experienced jerky-maker to add to his/her library.
 
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