Jerky Making: For the Home, Trail, and Campfire (Paperback)

~ (Author)

Editorial Reviews

Product Description

Hikers, sport enthusiasts, homemakers, and kitchen buffs, will appreciate this easy-to-follow book on making dried meat snacks at a fraction of store-bought cost

Product Details

• Paperback: 48 pages
• Publisher: Naturegraph Publishers (July 1997)
• Language: English
• ISBN-10: 0879612479
• ISBN-13: 978-0879612474
• Product Dimensions: 8.6 x 5.5 x 0.2 inches
• Shipping Weight: 2.9 ounces (View shipping rates and policies)
• Average Customer Review: 1.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #2,072,062 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

48 of 48 people found the following review helpful:

1.0 out of 5 stars DO NOT BUY, July 7, 1999

By A Customer

I found this to be very basic with little recipes. I wasted my money dont you do the same.

46 of 47 people found the following review helpful:

1.0 out of 5 stars I should have listened, August 11, 2000

By	J. Hopkins "Baja James" - See all my reviews

Amazon Verified Purchase

This book was not worth the purchase price or even the shipping. There are no recipies. The book could have been summed up in a paragraph or less. "cut meat and dry it".... that sums up the book. Do not waste your time or money on this one. It only proves that anything can be published....

2 of 2 people found the following review helpful:

1.0 out of 5 stars Look Elsewhere, January 30, 2008

By	Timothy J. Connolly (Freeport, Maine USA) - See all my reviews (REAL NAME)

What a joke this book is. It's 44 pages long, has no recipes (thankfully),little instruction, speculative history,and questionable procedures.
For instance the author lists a knife as one of the "needed" pieces of equipment then goes into how one should have a butcher take your selected roast or London broil,cut it in two and run it through a meat slicer! I do not know of a butcher shop that will slice raw meat on a slicer used for prepared meats. Ever heard of E. Coli?
His big secret marinade is soy sauce, red wine, A-1 steak sauce, and Worcestershire sauce. He admits he gets most of his meals from a microwave so his mastery of marinades is by his own admission trial and error. In one version he calls Nuclear Jerky he arbitrarily throws together several hot sauces and "anything hot that I can find". A true artist! If you can stomach it he even has a section on making some vile concoction called Pemmican. A mixture of ground up jerky and dried fruit all held together with animal fat! Yum-O. Up to now the worst example of someone not knowing what they were doing in the kitcken consisted of a guy I knew who loved to dump garlic powder in canned chicken soup and thought he was a chef.( at least he never attempted to write a book)This author surpasses even him. He claims to have written the book to save us from making the mistakes he's made in pursuing jerky perfection. If the contents of the book are the pinnacle of his success, his jerky making must be a true disaster. Truly the worst book I have ever read!