Just Jerky
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by Mary Bell   Jerky 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, mikers, skiers and those on the go.   Here's the do-it-yourself guide to making your own jerky in an over, smoker or food dehydrator with strips or ground beef, venison, poultry, fish and even soy protein.  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.  You'll discover the subtleties of cooking with jerky to make everything from slaw, hash and backpacker goulash to cake and ice cream.   Finally, you don't have to pay a fortune for jerky at the convenience store.   About the Author: Mary Bell's passion for food drying began more than 20 years ago with a stack of old window screens and a lot of determination.  In her travels around the country demonstrating food dehydrators and food-drying techniques, she discovered that making jerky is the key reason many people buy dehydrators.   Paperback, 140 pages; 5-1/2'' x 8-1/2'' ISBN 0-9653572-0-1