Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

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 40 customer reviews

See all 6 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Paperback, August 1, 2001
$4.44 $0.01

2016 Book Awards
Browse award-winning titles. See all 2016 winners
click to open popover

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)
NO_CONTENT_IN_FEATURE


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 (40 customer reviews)
  • Amazon Best Sellers Rank: #2,143,519 in Books (See Top 100 in Books)

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.
1 Comment 56 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
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.
Comment 17 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
2 Comments 20 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
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.
Comment One person found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I bought this because it was about stuff other than beef which I have been doing for years. My dissapointment is more than half the book is about beef. Venisen, chicken and other meat was only slightly talked about and didn't have any receipes.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
If you're looking for stunning insights into "Jerky As World Peace" you won't find it here (and the recipes ARE derivative and repetitive) if this is your FIRST shot at jerky you could do worse!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I bought my husband a Nesco Snack Master Dehydrator for Christmas, and this book along with it. Livingston is great anyhow, we have a book by him about grilling. He's knowledgeable. A must have if you make your own jerky.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Pages with Related Products. See and discover other items: food books