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Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl Paperback – August 1, 2001

4.2 out of 5 stars 38 customer reviews

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Editorial Reviews

Review

"Your mouth will water just reading the recipes."--Sportsmen's Series: Big Game (a special edition of Fishing & Hunting News magazine)

From the Back Cover

There's nothing like tasty, chewy jerky for satisfying those hunger cravings. Moreover, jerky is made from lean cuts of meat, so it's naturally low in fat and high in protein. Homemade jerky is far superior to the packaged kind, is much less expensive, and is surprisingly simple to make. A.D. Livingston shows you how, including: which cuts of meat to buy and how to prepare them; jerky drying methods; where to buy supplies and equipment; how to store jerky; mouthwatering recipes for beef, venison, fish, fowl, and exotic meats. For backpackers, country-living folks, jackleg cooks, and anyone who wants a snack that isn't junk food, Jerky is a welcome and unique cookbook. (5 1/2 x 8 1/4, 160 pages, recipes)
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Product Details

  • Paperback: 160 pages
  • Publisher: Lyons Press; 1st edition (August 1, 2001)
  • Language: English
  • ISBN-10: 1585742481
  • ISBN-13: 978-1585742486
  • Product Dimensions: 8.3 x 5.5 x 0.4 inches
  • Shipping Weight: 5.6 ounces
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (38 customer reviews)
  • Amazon Best Sellers Rank: #2,120,070 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
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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I purchased this book for my husband and he has made 3-4 recipes out of it. There aren't very many recipes for an electric dehydrator, but we have had success converting the recipes for other drying methods. The recipes so far have all been super salty. Also many of them are for 10lbs of meat or more so we have had to cut recipes in half. It also has a lot of 'exotic' jerky like fish and fowl.

For a beginner this book probably isn't going to be quite what you are looking for. There is some good info in here, and some recipes that sound great, so if you have some experience with jerky I think it would be worth checking out.
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By A Customer on September 12, 2002
Format: Paperback
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.
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Easy to follow instructions. Pictures and step by step instructions. Good for those who are just learning how to make jerky.
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This is a great book for hunters and sportsmen / sportswomen because it tells you what is OK to make jerky from (no cooking) and the various species that make better jerky. There are lots of jerky recipes for the various ways to make jerky including just drying in the air. The author takes a somewhat lackadaisical approach to food safety and leaves it up to the reader to decide how safe it is to eat uncooked supermarket meats. Personally, I would rather be safe than sorry but that's just me.
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If you are starting out making beef jerky this is a great book. It has a wide variety different things to jerky. If you have experience it might not have much for you. It was an interesting book to read either way.
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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.
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It's a short little book, to the point. It's got some good quick hitting information on smoking and smokers, and a handful of tasty recipes. I imagine you could find a lot of this stuff online, but who has the time for that? This is a good starting point for anyone new to smoking.
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