Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl

A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.

Author: A. D. Livingston
Publisher: Lyons Press
Published: 10/05/2010
Pages: 160
Binding Type: Paperback
Weight: 0.42lbs
Size: 8.46h x 5.60w x 0.43d
ISBN13: 9781599219844
ISBN10: 1599219840
BISAC Categories:
- Cooking | Specific Ingredients | Meat
- Cooking | Methods | Canning & Preserving

About the Author
A. D. Livingston writes a regular column for Gray's Sporting Journal and is the author of more than a dozen cookbooks, including Cast-Iron Cooking; Cold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon's Book of Skillet Cooking; Jerky; Sausage; The Freshwater Fish Cookbook; The Whole Grain Cookbook; and On the Grill. He cooks, fishes, hunts, and writes from his home in Wewahitchka, Florida.