Jerky
Subtitle: the Fatted Calf's guide to preserving & cooking dried meaty goods
By: Taylor Boetticher & Toponia Miller ; photographs by Ed Anderson
Contributors: Miller, Toponia, author; Anderson, Ed (Edward Charles), photographer (expression); Fatted Calf (Restaurant)
Edition: First edition.
Published: 2018
Language: eng
Number of pages: 121
ISBN-13: 9781524759025
Subjects: Dried beef; Cooking (Meat); Meat; Preservation
Description: "Perfect for home canners and preservers; hunters; followers of a Paleo, Keto, or high-protein diet; fans of dehydrators; or anyone looking to explore the centuries-old craft of drying meat, this beautifully photographed cookbook contains 40 easy-to-follow recipes for making and cooking with homemade jerky. From the IACP and James Beard Award-nominated authors of In the Charcuterie comes this concise guide to the art of making jerky at home. Approximately 40 recipes teach you how to make jerky and other dried meat dishes from a variety of proteins, including beef, pork, venison, and wild game. Clear step-by-step instructions plus beautiful and informative photographs show you how to butcher and season your meat, use a range of techniques and equipment, and even cook with your homemade jerky. These globally inspired recipes pull from Italian, French, Vietnamese, and Mexican culinary traditions, making this the perfect book for the modern meat enthusiast"--

"A cookbook dedicated to homemade jerky from the founders of San Francisco's Fatted Calf Charcuterie, with 40 easy-to-follow recipes perfect for home canners and preservers; hunters; followers of a Paleo, Keto, or high-protein diet; fans of dehydrators; or anyone looking to explore the centuries-old craft of drying meat"--
Notes: Includes index.
Table of contents: title: Magic meat; title: Jerky basics; title: Simple and classic jerky; title: Fiery and full-flavored jerky; title: Jerky's kin; title: Cooking with jerky.