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Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
Books: CookBooks: Beef: Item 6
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Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowlby A. D. Livingston
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8 of 9 people found the following review helpful: A Book for Big Fans of Jerky, September 12, 2002 Reviewer: A readerWhether 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.
Product Review
"Your mouth will water just reading the recipes."--Sportsmen's Series: Big Game (a special edition of Fishing & hunting News magazine)
Product Review
"Your mouth will water just reading the recipes."--Sportsmen's Series: Big Game (a special edition of Fishing & hunting News magazine)
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