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Just Jerky : The Complete Guide to Making It Paperback – August 1, 1996
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Discovering this book was like finding a gold mine. No more searching through the back pages of assorted camp cookbooks for jerky recipes. -- Bushwacker Magazine, August/September 1997
Jerky is an exceptionally popular and health snack food. Low in fat and calories, ;high in protein, Jerky is a favorite among hikers, bikers, skiers, and after school snacks. There's just one draw-back. Store-bought jerky is about the most expensive way there is to buy a meat product. Just Jerky is a do-it-yourself guide to making your own jerky in an oven, smoker or food dehydrator with strips of ground beef, venison, poultry, fish, and even soy protein for a pure vegetarian jerky. Reader's will learn the basics for concocting a simple teriyaki marinade as well as several easy gourmet recipes for such exotic jerky delights as "Bloody Mary", "Chicken Tandoori", "Mole", and "Cajun and Honeyed Salmon Jerky". Readers will discover the subtleties of cooking with jerky to make everything from slaw, hash and backpacker goulash to cake and even ice cream! The information provided is comprehensive, clear, practical, easy-to-apply. Nutritional information is also provided. Whether preparing for a camping trip or a gourmet meal for friends and family, Just Jerky has some unique and culinary marvels to offer even the busiest home-maker and family chef! Highly recommended! -- Midwest Book Review
Just Jerky is a real gem. Mary Bell guides the reader through every imaginable type of jerky, from the more common varieties made from game or domestic animals to more unusual vegetarian, fish or ground meat versions. -- Portland Oregonian, April 8, 1997
Just Jerky is not only an eye-opener to anyone who has ever made venison jerky, but your stomach will growl in anticipation, too. -- Augusta Chronicle, December 29, 1996
Mary Bell is the undisputed queen of the dehydrator, the holder of a reliable jerky recipe for every occasion and, with her new book, Just Jerky, an answer to every jerk's question. -- Wisconsin State Journal, November 5, 1996
From the Publisher
Mary Bell's approach to food drying mixes the idealism of a '50s homemaker with the reality of the '90s. This native Midwesterner is also the author of Dehydration Made Simple (Magic Mill, 1981) and Mary's Bell's Complete Dehydrator Cookbook (William Morrow, 1994).
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I'd been researching jerky recipes and this book keep coming up again and again so I decided to buy it. I would buy again if needed as I cannot see how (other than what I stated above about storage) why these would taste anyway other than delicious !
Not sure if I did anything wrong or if its that fact that I used a jerky gun but my fist recipe turned out horrid. In her book the author rolls out the meat than cuts it to dry in the dehydrator but I used the jerky gun and the meat clearly does not look good. It's hard on the outside and softer on the inside. Its not burnt but really looks as it is. Maybe I will have to do this at a lower temp than my dehydrator calls for or in the oven.
I'm not trying to knock the book or the author at all I'm really blaming myself and the fact I used the jerky gun. The jerky does taste ok once you get past the hard outside. I made three other pounds of meat in the dehydrator using a seasoning and cure and those turned out awesome.
I will make more from her book and do an update once I get it to come out decently.
If you are a bookworm and like to read paper and not a glass screen... Go for it! It has the history of Beef-Jerky and recipes. Remember you read my review on a glass screen. :)
Thank You for your time and thumbs ups on your adventure... BTW you are going to miss a few times before you get the flavor you are looking for... Do not expect it to be a legendary mix your first time. :) thats the adventure.