Jerky

The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods: A Cookbook

Nonfiction, Food & Drink, Meats & Dairy, Meat, Canning & Preserving, Appliances
Cover of the book Jerky by Taylor Boetticher, Toponia Miller, Potter/Ten Speed/Harmony/Rodale
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Author: Taylor Boetticher, Toponia Miller ISBN: 9781524759032
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: March 20, 2018
Imprint: Ten Speed Press Language: English
Author: Taylor Boetticher, Toponia Miller
ISBN: 9781524759032
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: March 20, 2018
Imprint: Ten Speed Press
Language: English

IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes.

Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”—The Art of Eating

Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.

Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes.

Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”—The Art of Eating

Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.

Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.

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