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  • The Complete Jerky Book: How to Dry, Cure, and Preserve Everything from Venison to Turkey
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The Complete Jerky Book - How To Dry, Cure and Preserve Everything from Venison to Turkey


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Paperback
  • Everything you wanted to know about JERKY but, were afraid to ask
  • Delicious recipes and ideas for your own jerky
  • Covers food safety
  • Various types, beef, fowl, fish etc.
  • Many color photographs
41 new from $2.59 19 used from $6.46
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Frequently Bought Together

The Complete Jerky Book: How to Dry, Cure, and Preserve Everything from Venison to Turkey + Jerky: Make Your Own Delicious Jerky And Jerky Dishes Using Beef, Venison, Fish, Or Fowl (A. D. Livingston Cookbook) + The Dehydrator Bible: Includes over 400 Recipes
Price for all three: $36.42

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Product Description

"The Complete Jerky Book - How To Dry, Cure and Preserve Everything from Venison to Turkey is the one book you will need to solve all your jerky needs. Easy to read, easy to follow directions and delicious recipes for that old timey favorite, jerky. As more and more self-sufficiency methods rise out of today's waning economy and growing green movement, so does jerky. Jerky is one of the oldest forms of food preservation, and yet these days, a very popular hobby for the hunting enthusiast and a great way of using game meats. Award-winning outdoor writer and photographer Monte Burch brings readers this pocket-sized guide to making one of the most popular, convenient, and protein-enriched foods. The Complete Jerky Book includes everything from how the Native Americans preserved their meat to the foolproof, easy-does-it purchased jerky seasoning mixes and new products of today. Delicious recipes for a wide variety of meats, including venison, turkey, goose, beef, and even fish, are included. This book includes complete instructions on how to prepare jerky the good old-fashioned way as well as how to make it using the latest equipment."About The Author - Monte Burch is an award-winning freelance writer, photographer, and author of over seventy-five books and thousands of outdoors and how-to magazine articles. One of the most prolific writers, he still sells to markets such as Field & Stream and American Hunter. His books range from building outdoor gear and hunting lodges to hunting turkeys to seasonal patterns for walleye. As a photographer, he has had magazine cover shots on Bassmaster, Sports Afield, and many others. He lives in Humansville, Missouri..ISBN - 9781616080402.Author - Monte Burch.Publisher - Skyhorse Publishing.Pages - 154.Binding - Paper.Year - 2010.

Product Details

Color: Paperback
  • Product Dimensions: 5.5 x 5.6 x 8.2 inches ; 1.1 pounds
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Origin: USA
  • ASIN: 161608040X
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #251,179 in Books (See Top 100 in Books)

Customer Reviews

3.5 out of 5 stars
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Most Helpful Customer Reviews

16 of 18 people found the following review helpful By S. Brown on July 30, 2010
Color Name: Paperback Verified Purchase
I have never given a book a bad review before and have always hated reading negative reviews with nonconstructive criticism. That being said it will be hard to be positive about this one as I feel like I have been taken. I am one of those guys that when I get into a hobby I read every book I can and although much of the reading is redundant I always learn something new. I did not learn anything from this book it is hands down the worse book purchase ever. With all the pointless pictures it took me about 45 minutes to read.

This book does not give you the information you need to make jerky, the author goes on about selecting knives and butchering animals things you don't need to really know which would be fine but he seems to stop half way every process leaving you without the understanding.

This book is filled with pictures one or two on every page. The problem is over half are pictures measuring the ingredients and piles of meat without any illustration that actually teaches you anything. I think one picture of using a measuring cup or showing what a pile of meat looks like would suffice but there are an average of about 1.5 per page. If I wanted to see a picture of a Bradley smoker I could see it on their website and I am not sure why they would not talk about different smokers on the market. The author uses a full page to show you what the outside of a Bradley looks like and does not show you how to use a smoker or load the jerky etc. This is kind of like a kids picture book and the information could have easily be fit into a 5 page pamphlet without the pictures, they are clearly used to up the page count not to teach you how to make jerky. There are web pages with better information you can print out.

Again I hate to be negative but this guy took my ten dollars and I can find no redeeming qualities to this incomplete and scattered picture book, it is anything but complete.
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2 of 3 people found the following review helpful By paleo girl on January 15, 2011
Format: Kindle Edition Verified Purchase
This book is very informative and is full of recipes. As I have researched jerky making, this book gives accurate information on the safety and different techniques when drying meat. The recipes are clear, to the point, and easy to understand. The ingredients are readily available at your local grocer if you don't already have them in your cupboards.
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3 of 5 people found the following review helpful By Valerie Taylor on August 28, 2011
Color Name: Paperback
Very confusing. One section warns about cooking all red meat and game meat to 160, all poultry to 165 before making jerky with it...and most of the recipes don't include this step in any form. I'm left to wonder if maybe the author doesn't believe this step is necessary but perhaps was forced to include it for liability reasons. Or maybe the author is just lazy? Or couldn't find enough recipes that used this step? Or maybe he figures we should decide for ourselves how to get the meat to the proper temperature? Hard to tell since he doesn't say anything about it after mentioning it in the food safety section. In the photo accompanying the food safety section he shows beef being BOILED to raise it to temp...but boiled beef is BROWN and all the photos of jerky in this book are dark red...clearly NONE of the jerky has been boiled. So why show us meat being boiled to raise it to temp? Do we need to do this step or not? This one issue makes the book nearly useless to the beginning jerky maker. As another reviewer has noted, there's an awful lot of what feels like padding (long passages about the history of jerky and how to sharpen knives or field-dress deer) and almost ZERO step-by-step instruction about actual jerky making. SO glad I got this from the library before deciding to buy.
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