Jerky by A.D. Livingston
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by A.D. Livingston   Make your own delicious jerky and jerky dishes using beef, venison, fish, or fowl.   There's nothing like tasty, chewy jerky for satisfying those hunger cravings.  Moreover, jerky is made from lean cuts of meat, so it's naturally low in fat and high in protein.  Homemade jerky is far superior to the packaged kind, is much less expensive, and is surprisingly simple to make.  A.D. Livingston shows you how, including: Which cuts of meat to buy and how to prepare them Jerky drying methods, from the modern (electric dehydrators, kitchen ovens, and smokers) to the traditional (sun- and air-drying) Where to buy supplies and equipment [such as The Sausage Source] How to store jerky Mouthwatering recipes for beef, venison, fish, fowl, and exotic meats, including Hawaiian Jerky, Chinese Jerky, Honey Jerky, Ground Beef Jerky, Wyoming Jerked Elk, Lemon-Pepper Venison Jerky, Duck Breast Jerky, Ostrich Jerky, and Salmon Jerky.  Also, A.D. sets forth ways and recipes for using jerky in soups, stews, and pemmican. For backpackers, deer hunters, country-living folks, jackleg cooks, and anyone who wants a snack that isn't junk food, JERKY is a welcome an unique cookbook.   About the Author: A.D. Livingston is the author of more than a dozen cookbooks, including Cast-Iron Cooking, Sausage, On the Grill, and Cold-Smoking and Salt-Curing Meat, Fish, and Game.  He writes a regular column for Gray's Sporting Journal and lives in Wewahitchka, Florida.   Softcover, 160 pages; 5-1/2'' x 8-1/4'' ISBN 1-58574-248-1