As more and more self-sufficiency methods rise out of today’s waning economy and growing green movement, so does jerky. Jerky is one of the oldest forms of food preservation, and, these days, a very popular hobby for the hunting enthusiast and a great way of using game meats. Award-winning outdoor writer and photographer Monte Burch brings readers this pocket-sized guide to making one of the most popular, convenient, and protein-rich foods. The Complete Jerky Book includes complete instructions on how to prepare jerky the good old-fashioned way as well as how to make it using the latest equipment. Delicious recipes for a wide variety of meats include: Venison Turkey Goose Beef And even fish! This book includes everything from how the Native Americans preserved their meat to the foolproof, easy-does-it purchased jerky seasoning mixes and new products of today.
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 the most popular meat snack today. It’s low in fat and calories and high in protein, making it a favorite among hikers, hunters, bikers, skiers, and those on the go. Make beef jerky, venison jerky, and much more—all without preservatives with names you can’t pronounce. In this DIY guide to making your own jerky in an oven, smoker, or food dehydrator with beef, venison, poultry, fish, or even soy protein—ground or in strips—you’ll learn the basics for concocting a simple teriyaki marinade as well as easy gourmet recipes for such exotic jerky delights as Bloody Mary, chicken tandoori, mole, Cajun, and honeyed salmon jerky. Discover the subtleties of cooking with jerky to make everything from slaw, hash, and backpacker goulash to cake and ice cream. This book is more than just instructions and recipes. Author Mary T. Bell makes sure to address safety concerns about dried meat. For a broader understanding, she has included a history of jerky. The jerkies and recipes for using them were taste-tested by family, restaurant staff, friends, and show audiences. So pick up a copy of Jerky now to create your own great-tasting meat snacks! 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.
Trust The Ultimate Guide to Butchering, Smoking, Curing, Sausage, and Jerky Making to ensure you get the most out of your beef, pork, venison, lamb, poultry, and goat. Absolutely everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking, salting, and making jerky, author Philip Hasheider teaches it all in step-by-step instructions and illustrations,which guide you through the entire process: how to properly secure the animal and then safely and humanely transforming the meat into future meals for your family. Along the way, you’ll learn about different cuts of meat and learn how to process them into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress the most popular wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safety practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Over the last 12 years I have perfected my process of smoking jerky over a wood fire. I have built my recipes from my Native American family roots to produce natural jerky. I have called up on my background and a US Navy Corpsman with Preventive medicine focus, galley inspections and Serve Safe training to developed a safe product and process. This book contains:-Step by step procedures and pictures documenting my process that anyone can follow. -35 homemade beef jerky recipes for both whole muscle and restructured-A complete wood smoking chart-A full step by step jerky making process with tools, times and temps-A full list of tools and kitchen gear for moderate production-Years of my test kitchen failures and lessons learned-From production to packaging, tools tips and ticks-Food safety tips, safe temps, busted myth's tips and tricks and moreThere are also recipes for beef, chicken, ground beef with flavor profiles that cover teriyaki, original, Jalapenos and the crazy hot Habanero's. All fresh, custom craft jerky. This book is actually the second version of the previous "Jerky, the snack, the hobby, the business" with more content and more pictures. Behold the sacred writ!
There are 544 pages of expert meat curing info that instruct the reader how to make delicious sausage and jerky on the first try. A total of 229 meat curing recipes including dry and semi-dry cure sausage, smoked and cooked sausage, cooked sausage, fresh sausage, whole-muscle jerky, sticky jerky, ground jerky, dried deer sticks, salami Genoa, salami soppressata, corned beef, beef brisket bacon, honey-cured bacon, capicola, pastrami, picnic ham, smoked turkey, chopped and formed bacon, venison Bresaola and so much more. Features both Fahrenheit and Metric measurements throughout. Hundreds of 4-color images, perfect-sewn soft cover, lay-flat binding.
Smoke and cure everything from store-bought meats to freshly harvested fish and game! Drawing on more than forty years of experience smoking everything from succulent salmon to whole hogs, award-winning outdoor writer and photographer Monte Burch presents this practical handbook for anyone who wants to make their own smoked or cured products. The Complete Guide to Smoking and Salt Curing introduces beginners to the ancient art of preserving meat, fish, and game with full-color photographs and clear instructions on how to select meats and avoid contamination, how to choose smokers, and how to use various tools. This easy-to-follow guide also includes delicious recipes for: Rubs Sauces Marinades Ham Sausage Bacon And more! Whether you are a serious hunter or angler seeking to cure and smoke the fish and game you’ve harvested yourself or simply a consumer looking to stretch your grocery dollar while creating delicious smoke salmon or cured bacon at home, Burch will have you making mouthwatering meals in no time.
The New Food Dehydrator Bible - A Must-Have For Any Dehydrator OwnerLearn how to use your new (or old) food dehydrator like a Pro! Are you purchasing a Nesco, Excalibur, Presto, Waring, Ronco or other food dehydrator? Then you'll need this book!Amazon #1 Best Seller author Lisa Brian has cracked the code on food dehydrating, and written an easy-to-use yet comprehensive guide to getting the most out of your dehydrator.Here's what you'll learn:* How to get the most out of your new dehydrator* How to dehydrate anything! (from fruit to vegetables, to nuts, to meats)* Proper temperatures for different foods* How to pick foods for dehydrating* How to marinate and prepare foods for dehydrating* How to properly store dehydrated foodsPLUS...101 delicious recipes showing exactly how to make:* Vegetable Chips* Fruit Leathers* Granola* Trail Mix* Jerky* And much, much more!FULLY GUARANTEED, NO RISK!Hit the "Add To Cart" button today!Remember - FREE SHIPPING for Amazon Prime members :)
The Complete & Up-to-Date Carb Book is the next generation in carb management, providing a quick, comprehensive way for savvy dieters to take control of their food intake and smartly manage their health. By learning how to calculate their net carb intake, dieters will not fall prey to the popular fads in dieting today. Bellerson includes information on calories, fiber and sugar grams, and total carb numbers for brand-name and generic foods, fast foods, processed and prepared foods, as well as natural foods and snacks. In all, there are more than 20,000 entries ranging from A to Z. The introductory material explains the glycemic index and how to use it, and the importance of fiber and sugars in calculating carbohydrate values. The strategies outlined here are easily compatible with The Zone, South Beach, and other balanced diet plans.
Trust The Complete Book of Butchering, Smoking, Curing, and Sausage Making to ensure you get the most out of your beef, venison, pork, lamb, poultry, and goat. Everything you need to know about how to dress and preserve meat is right here. From slaughtering, to processing, to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you’ll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You’ll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With The Complete Book of Butchering, Smoking, Curing, and Sausage Making, you will quickly learn: How to make the best primal and retail cuts from an animal How to field dress wild game Why cleanliness and sanitation are of prime importance for home processing What tools, equipment, and supplies are needed for home butchering How to safely handle live animals before slaughter Important safely practices to avoid injuries About the changes meat goes through during processing Why temperature and time are important factors in meat processing How to properly dispose of unwanted parts The details of animal anatomy The best meals are the ones you make yourself, why not extend this sentiment all the way to the meat itself?
Dehydrator Cookbook + Alkaline diet: The definitive guide to deliciously easy meals In this book you will find: DEHYDRATION PRINCIPLES HEALTH BENEFITS OF A FOOD DEHYDRATOR DEHYDRATED HERBS AND SPICES DEHYDRATED MEAT AND JERKY RECIPES THE ALKALINE LIFESTYLE PRINCIPLES ALKALINE & PLANT-BASED ...And much more! Do you want to know more? Then Scroll up, click on "Buy now with 1-Click", and Get Your Copy Now!
The Complete & Up-to-Date Fat Book is the most comprehensive resource of its kind. An invaluable tool for any health-conscious consumer, this revised edition of The Complete & Up-to-Date Fat Book lists fat and calorie information for more than 30,000 foods, including the percentage of calories derived from fat. This comprehensive guide helps you make healthier meal choices by listing the fat content of favorite foods you find at the grocery store-health foods, frozen entrees, prepared mixes, and kosher foods-as well as of meals at all the most popular fast-food restaurants. The introduction outlines strategies for healthy eating and offers tips for cutting excess fat from your diet, showing how anyone can lose weight and stay healthy with a diet low in fat.
Jerky Cookbook: Unique Recipes for Unique Jerky, Ultimate Cookbook for Dried Meat, Fish, Poultry, Venison, Game and Other Jerky Recipes: By Roger Murphy The ultimate how-to guide for making Jerky, use this complete guide to make all types of jerky including meat, fish, poultry, venison, game and other recipes. An essential cookbook that offers detailed guidance, clear instructions and step-by-step directionsfor each recipe. Find in this cookbook such authentic recipes as: HOT MEXICAN-STYLE BEEF JERKY SMOKED BOURBON JERKY HAWAIIAN TUNA FISH JERKY SPICY TROUT JERKY TERIYAKI TUNA JERKY BUFFALO CHICKEN JERKY CRANBERRY TURKEY JERKY SPICY DEER JERKY FRUIT JERKY TOFU JERKY The book includes photographs of every finished meal, helpful tips, and tricks on making JERKY to make your job easier. Whether you are a beginner or looking to go beyond the basics, the book gives you the tools and tips you need to start that perfect Jerky.
Although dehydrating food is as old as the world, is has only recently invited itself anew in our kitchens, in the shape of an appliance as mysterious as it is unknown: the food dehydrator. Also called food dryer, this small low temperature oven is a must-have to dehydrate fruit, vegetables, plants, meat and fish and to preserve all the riches of your foods. Dehydrating foods allows you to store them more easily and for longer, and prepare snacks or unique sweets, starting with dried fruit and vegetables. But the food dehydrator is a complex device, and mastering food dehydration does not happen overnight.Need a hand?This guide on food dehydration is for you! What is food dehydration? What are the assets of dehydrated foods? How should you choose your food dryer? How should you pick the ingredients to be dehydrated? How to dehydrate fruit and vegetables? What recipes can you make with your dehydrator? What is the ideal temperature to dehydrate foods? What is the ideal time to prepare my dried fruit? How to best preserve dehydrated food? If you are asking yourselves these questions, and many more, this guide on food dehydration is for you: This guide will explain in detail why and how you should dehydrate fruit, vegetables, meat or fish. It gives you all the tips on how to prepare your foods. It tells you how to choose the best food dehydrator. It tells you about the essential accessories to get started with food dehydration. Finally, it gives you unique recipes, savoury and sweet, to be prepared with your dehydrator.And let us tell you than some of them are going to surprise you! At the same time budget-friendly, environmentally-friendly and healthy, dehydrated food is a necessary step for anyone who swears by fruit and vegetables, or for all aspiring producers who have a hard time preserving their harvests. This food preparation technique is also ideal for food lovers who dream about fruit leathers, Beef Jerky or dried fruit. Should you have just bought your first food dryer, or should you still be hesitating, our guide will give you all the information needed to become the queen or king of dehydrated food!
For more than seventy-five years, The Complete Dog Book has been the premier reference on purebred dogs. Now in its twentieth edition, this treasured guide is an essential volume for every dog owner and owner-to-be. Comprehensive and thoughtfully organized, The Complete Dog Book features all 153 breeds recognized by the American Kennel Club, the official breed standards, breed histories, and photographs. Also included are the twelve most recently recognized breeds: Anatolian Shepherd Dog, Black Russian Terrier, German Pinscher, Glen of Imaal Terrier, Havanese, Löwchen, Neapolitan Mastiff, Nova Scotia Duck Tolling Retriever, Parson Russell Terrier, Polish Lowland Sheepdog, Spinone Italiano, and Toy Fox Terrier. Along with AKC registration procedures and current forms, The Complete Dog Book includes sections on • choosing the dog that’s right for you • training • nutrition • grooming • responsible breeding • canine first-aid • joining a dog club • Canine Good Citizen® program • every AKC sport: Agility, Conformation, Coonhound, Earthdog, Field Trials, Herding, Hunt Tests, Junior Showmanship, Lure Coursing, Obedience, Rally, and Tracking Concluding with an extensive glossary of terms and line drawings, The Complete Dog Book is a reference that dog aficionados will turn to again and again.
The care that a patient receives in the first hours after surgery is crucial to minimizing the risk of complications such as heart attacks, pneumonia, and blood clots. As the patient awakes from their drug-induced coma, it takes time for them to metabolize and excrete these drugs, during which period they remain unable to care for themselves, and at increased risk of harm. The recovery room staff must manage both comatose and physiologically unstable patients, and deal with the immediate post-operative care of surgical patients. The fifth edition of this popular book provides nurses, surgeons and anaesthetists with clear guidance on how to manage day-to-day problems and how to make difficult decisions. Previous editions of this book have established it as the definitive guide to setting-up, equipping, staffing, and administering an acute care unit. It includes basic science such as physiology and pharmacology, specific symptoms including pain and vomiting, and has chapters devoted to the unique post-operative needs of individual types of surgery. This new edition brings this important text up to date and new drugs and techniques for monitoring are described. A new section looks ahead to the future development and design of recovery rooms and how they can contribute to patient well being.
The Complete Textbook of Animal Health and Welfare is a core text for students in animal care, animal technology or animal science programmes, and a supplementary text for related equine, wildlife and veterinary courses. It provides an in depth text for students at Further Education (FE) levels 2 and 3, and a foundation text for students studying in Higher Education. Each chapter covers the subject in depth (level 3 FE) via diagrams, images and text, then summarises it at a foundation level (level 2 FE) to engage students of different abilities. core text for students studying animal care, animal technology or animal science supplementary text for related equine, wildlife and veterinary courses reflects all aspects covered in the animal care curriculum highly illustrated written by author with expertise in this area with many contributions from experienced educationalists and experts to ensure quality & validity covers all species