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Jerky Making: For the Home, Trail, and Campfire Paperback – July 1, 1997
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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!