ALL THINGS JERKY: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings
I’d really like to thank the folks at Skyhorse Publishing for sending me a copy of this book to review.
From their Press Release: “Exotic jerky—wild salmon, buffalo, alligator—was projected to be the hot culinary trend of 2015 by Parade’s Community Table. ALL THINGS JERKY: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings (10/6/15; $14.99) focuses on 100 of the best tried-and-tested recipes from around the world and includes recipes designed for everyone from backpackers to country-living folks and from supermarket moms to the avid hunter and fisher.”
So, I’ve been an avid consumer of jerky for years, but amazingly – never a producer. The world of jerky, other than the “standards” – beef and elk; peppered, plain or teriyaki – I am a novice. I’m a bit sheepish to admit I was surprised there were that many variations of this yummy foodstuff. If you made a different recipe every week, it would take you two years to try them all.
Authors Andy Lightbody and Kathy Mattoon have really, really done a great job. Not only have they made available to us the full spectrum of jerky flavors, but they tell us how to create jerky. Whether you’re an expert jerky maker, or are brand new to the game, this should become your “go-to” reference; seriously, your jerky bible.
Smoker, oven, dehydrator – they explain how. They discuss food safety and what types of meat to use. They tell you how to store jerky, what accessories are nice-to-have, and what accessories are need-to-have. They tell you how to sharpen your knives, for pete’s sake!
How does Hawaiian Islands Ginger Chews sound? How about Cranapple Chicken? Tangy Sweet Salmon? Sweet Ranchy Cola? Not a meat eater? Don’t despair – there is a full slate of yummy veggie and fruit recipes too.
So, of course – I had to make some jerky to try the recipes. I don’t have a dehydrator so I used the oven method. I made an elk jerky and a chicken jerky. The flavor was amazing, but honestly, my technique needs work. My first batches were crunchy, not chewy. Next time the meat will not go as long, and at a lower temp. This wasn’t the cookbook’s fault though – this was operator error, pure and simple. I’m hooked to the point where I am going to be going into serious jerky production, in the future.
I used some elk to make Excalibur’s Western BBQ. This recipe had it all – sweet, heat (just a little), and tang. The flavor was awesome.
For my chicken recipe, I tried the Rosemary Tangy Lemon. Again, I loved the lemon zing, loved the tang, loved the herbal kick of the rosemary.
Chicken jerky all done. OK – overdone. But still yummy!
I’m serious when I say I’m getting into the jerky business.This book makes for a complete reference guide and at the price point – $14.99 – it’s a steal. Well done Andy and Kathy; well done Skyhorse!