All Things Jerky

Release on 2015-10-06 | by Andy Lightbody

Truly, the product offerings today are far superior to what Grandpa and Grandma
had at their disposal, or even what we self-proclaimed Jerky Masters used just a
decade ago. All Things Jerky is recipe-ladened and designed for everyone from ...

Author: Andy Lightbody
Publisher: Simon and Schuster
ISBN: 9781510701595
Category: Cooking
Page: 192
View: 402

All Things Jerky

A hardcore compilation of more than 100 tested recipes from around the world. The jerky world has undergone a major revival in the last five years in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky. we find a collection of some of the best tried and tested recipes from around the world, including instructions for all the equipment, gear, and recipes you’ll need to make jerky at home. While authors Andy Lightbody and Kathy Mattoon are accomplished hunters, this book is not a hunting or fishing how-to. Instead, it is the culmination of their last forty years spent sampling jerky and dried snacks around the world while traveling, hunting, fishing, and writing. These flavor-packed recipes are perfect for sharing with the entire family. Enjoy such recipes as: Hawaiian Islands Ginger Chew Hi Mountain Jerky Strips Black Forest Cherry Chew Cranapple Chicken These recipes are designed for everyone, from supermarket moms who purchase their meats, fruits, and vegetables on a weekly basis to the avid outdoorsman who hunts and fishes for most everything found in his freezer. In addition to these protein-laden recipes is a host of fruit, vegetable, and nut offerings sure to please even the pickiest of eaters. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Language: en
Pages: 192

All Things Jerky

Authors: Andy Lightbody, Kathy Mattoon

Categories: Cooking

Type: BOOK - Published: 2015-10-06 - Publisher: Simon and Schuster

Language: en
Pages: 192

All Things Jerky Stickered $10 Edition for Tractor Supply

Authors: Andy Lightbody, Kathy Mattoon

Categories: Cooking

Type: BOOK - Published: 2015-10-06 - Publisher: Skyhorse

Language: en
Pages: 200

Jerky

Authors: Mary T. Bell

Categories: Cooking

Type: BOOK - Published: 2016-11-01 - Publisher: Simon and Schuster

Don’t pay a fortune for jerky at the convenience store—make it yourself with dozens of jerky recipes! If you buy a lot of beef jerky, if you hunt, fish, or hike, or if you’re just looking for a healthy low-fat snack, this book is for you. Gourmet dehydrated meat is

Language: en
Pages: 416

The Arena: Inside the Tailgating, Ticket-Scalping, Mascot-Racing, Dubiously Funded, and Possibly Haunted Monuments of American Sport

Authors: Rafi Kohan

Categories: Sports & Recreation

Type: BOOK - Published: 2017-08-08 - Publisher: Liveright Publishing

Finalist • PEN/ESPN Award for Literary Sports Writing “An inventive, fast-paced look at what have become our modern shrines in a sports-obsessed society.” —Tom Verducci In this “addictive” (Publishers Weekly) romp, intrepid sportswriter Rafi Kohan finagles access to our most beloved fields to find out just what makes them tick:

Language: en
Pages: 312

The Meat Hook Meat Book

Authors: Tom Mylan

Categories: Cooking

Type: BOOK - Published: 2014-05-20 - Publisher: Artisan Books

Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to