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Description
Book Synopsis: 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.
Details
Are you a fan of the delectable flavors and textures of dried meats? Then get ready to fall in love with jerky all over again. Introducing "Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods," a mouthwatering cookbook that will take your jerky-making skills to new heights. With its stunning photography, unique recipes, and insightful writing, this book is a must-have for any meat enthusiast.
Written by Taylor Boetticher and Toponia Miller, esteemed authors and owners of San Francisco's renowned Fatted Calf Charcuterie, this book is a true testament to the art and craft of drying meat at home. Discover their tested techniques and favorite recipes for a wide range of jerkies and cured meats. From traditional favorites like the Fatted Calf's Bourbon and Molasses Smoked Beef Jerky to exotic delicacies like spicy Moroccan goat jerky and Chinese pork floss, the variety of flavors will take your taste buds on an unforgettable journey.
Not only does "Jerky" offer recipes and techniques for drying meats, but it also delves into the world of cooking with jerky. Learn how to incorporate this savory treat into dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, or the meaty breakfast scramble Machacado con Huevos. With these mouthwatering recipes, you'll be able to embrace and enjoy jerky in entirely new ways.
Whether you're a seasoned DIY meat curer or just starting your jerky-making adventure, this beautifully photographed book is your ultimate guide. Elevate your culinary skills and impress your friends and family with delectable dried meat creations. Don't miss out on this opportunity to take your jerky game to the next level.
Ready to become a jerky master? Order "Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods" now and unlock the secret to perfect jerky. Click here to place your order!
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