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Bibliographic Information
- Title
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The jerky bible : how to dry, cure, and preserve beef, venison, fish, and fowl
- Author
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Fiduccia, Kate.
- Publisher:
- Skyhorse Publishing,
- Pub date:
- [2014]
- Pages:
- 133 pages :
- ISBN:
- 9781629145549
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Item info:
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1 copy available at KETCHIKAN PUBLIC LIBRARY.
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Enriched Content
The jerky bible : how to dry, cure, and preserve beef, venison, fish, and fowl
Fiduccia, Kate.
Quick Links
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MARC Record
The jerky bible : how to dry, cure, and preserve beef, venison, fish, and fowl
Fiduccia, Kate.
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Personal Author:
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Fiduccia, Kate.
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Title:
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The jerky bible : how to dry, cure, and preserve beef, venison, fish, and fowl / Kate Fiduccia.
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Publication info:
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New York, NY : Skyhorse Publishing, [2014]
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Physical description:
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133 pages : color illustrations ; 22 cm
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General Note:
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Includes index.
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Summary:
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"In The Jerky Bible you'll learn how to create delicious jerky with instructive step-by-step photos that take you through the process. Inside, you'll learn how to utilize more than forty flavorfl marinades to create a wide range of flavors including Caribbean marinade, sweet beer marinade, and Apple Valley marinade. In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Fiduccia offers a range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish. Enjoy more than fifty recipes"--P.[4] of cover.
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Held by:
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PL
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Subject term:
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Cooking (Meat)
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Subject term:
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Dried meat.
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Subject term:
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Food--Drying.
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Subject term:
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Dried foods.
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Subject term:
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Food--Preservation.
