All Things Jerky: The Definitive Guide to Making Delicious by Andy Lightbody, Kathy Mattoon

By Andy Lightbody, Kathy Mattoon

A hardcore compilation of greater than a hundred verified recipes from round the world.
The jerky international has gone through a tremendous revival within the final 5 years, by way of experimentation, items, attractiveness, and simply undeniable stable consuming. In All issues Jerky we discover a set of a few of the simplest attempted and validated recipes from around the globe, together with directions for all of the apparatus, apparatus, and recipes you'll have the desire to make jerky at domestic. whereas the authors Andy Lightbody and Kathy Mattoon are comprehensive hunters, this publication isn't a searching or fishing how-to. in its place it's a end result in their final forty years spent sampling jerky and dried snacks round global whereas touring, searching, fishing, and writing. via their adventures they've accumulated a tremendous number of easy and reasonable recipes that make the most of easy-to-find components. those flavor-packed recipes are ideal for sharing with the full family.
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These recipes are designed for everybody from grocery store mothers who buy their meats, culmination, and greens on a weekly foundation, to the avid outside individual that hunts and fishes for many every little thing present in their freezer. as well as those protein weighted down recipes, are a number of fruit, vegetable, and nut choices which are absolute to please even the pickiest of eaters.

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Extra info for All Things Jerky: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings

Example text

Add to cooked onions with other ingredients and crisp bacon. Mix well and pour into precooked pastry. taste ~ teaspoon caraway seeds Sprinkle on top of filling. Bake in a preheated oven 350-375 0 for 12-15 minutes. Serve immediately as appetizer. Bismarck Hotel, Chicago, Illinois You only get out of a meal what you put into its planning, preparation, and loving care in the cooking. 14. Broiled Oysters College Inn INGREDIENTS 24 selected oysters salt and pepper flour butter 3 tablespoons melted butter 2 teaspoons lemon juice 2 tablespoons A-I steak sauce 1 tablespoon Worcestershire sauce 1 jigger sherry or Madeira wine (Makes 24 oysters) DIRECTIONS Salt and pepper oysters lightly.

Cool. 1 cup crushed pineapple 1 cup canned peaches 1 cup white cherries % lb. whole blanched almonds I pint cream-whipped Drain fruit thoroughly. Add to above along with nuts. Fold in whipped cream and freeze. Serve wi th fruit dressing. FRUIT DRESSING: 2 e~gs ~ cup pineapple juice ~ cup lemon juice Y3 cup sugar Beat eKgs well and add other ingredients. Cook in double boiler until thick. Cool and thin with cream to desired consistency. Johnson's Restaurant, Monessen, Pennsylvania 70. ~lve in pineapple syrup.

Dried beef. cubed 2 Ibs. onions, thinly sliced Place in a saucepan with a small amount of water, cover and steam over low fire until ouions are transparent. 2 Ibs. lean beef I teaspoon pepper 2 - teaspoons paprika Cut beef in ~ inch cubes. Season and brown in butter in skillet over low fire. Add to onions and dried beef. I tablespoon bu uer % cup tomato paste (6~ ~ oz. can) cup red wine-dry 10 cups meat stock 2 tea~poon~ paprika 1 tahlespoon minced g'clrlic ~ lea'\poon ~ated lelnnn rind Add to above and continue cooking until thoroughly blended.

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