52 dELICIOUS rECIPES
A simple e-guide and recipe book for anyone interested in getting started making their own jerky. Also available in print from Amazon. Great for gifts!
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What They Say
“I am really excited to try many of the recipes. I have found that you can do a lot of the recipes with a few of the same ingredients on hand, I really like that aspect!” – Whitney
“As a confirmed jerky addict I have to admit this is my go-to book when looking for new recipies for jerky, So far, I have tried three and they all turned out wonderfully. If you are a jerky fan like me, check out this book, you won’t be sorry!” – Victor
Good reference book full of recipes that are clear and understable.” – Michele
“Cool book, excellent recipes on all kinds of jerky. I have made jerky for twenty years, and personal recipe collection Is similar though I prefer the hotter types.” – A Reader
“The first marinade recipe we tried was the ‘Old West Jerky’ simple, quick and delicious beyond words. Can’t wait to try all the others.” – Robert
What’s inside
History of Jerky
Learn about “Charqui”.
Drying Equipment & Instructions
A simple intro to dehydration.
Which Meats to Use
Beef is only the beginning!
Meat Preperation
Slice it just right.
Storage
As if there will be any left for later.
Allergies & Special Diets
Avoid common allergens like gluten or soy by making your own jerky.
52 Marinades or Rubs to Try
This is the best part. Try a few or try them all.
Sample Chapter
Drying Jerky
Depending on the device you are using to dry your jerky and the thickness or cut of your meat, cooking times may vary. The key to getting great tasting jerky is to cook it slowly. However, the meat must reach an internal temperature of 160 degrees to ensure it is safe to eat.
Oven drying: Set the temperature on your oven so it maintains 160 degrees and let the meat cook 5 to 6 hours.
Smoker drying: Maintain 160 degrees and let the meat cook 5 to 6 hours.
Dehydrator drying: Set the temperature to 160 degrees and let the meat cook for 3 to 4 hours. Then the temperature may be reduced as low as 120 degrees for another 2 to 4 hours.
Testing for Dryness
One of the best tasting meats you will ever have will be a perfectly marinated, slow cooked, warm piece of jerky. As the drying process takes place, a certain amount of self-control will be required. It is true that the chef must “test” the product, but you will want to save some to share.
After a few hours of cooking, take out a sample piece and allow it to cool. Try to bend it in the middle. The piece should bend and crack but not break in half.
If your piece fails the dryness test, use it as a taste test or return it to cook a bit longer. Allow up to 2 additional hours of cook time if your sample piece fails the dryness test.
Many have a preference for tender jerky; the longer you dehydrate it the more brittle it becomes. When the test piece bends and cracks, but does not break, its finished.
Sections
Pages
This is a book for people who want to do and not read. Get a fast and easy to understand introduction to making jerky, along with tried and true recipes straight from a hardcore jerky lover’s collection.
