Average Reviews:
(More customer reviews)Livingston takes a definite outdoorsman approach to jerky. He is sharply critical of USDA safety regulations, and he doesn't believe in nitrate cure as a preservative (he includes it in a few recipes, but says it's for preserving the color of the meat, not as a safety procedure). Some of the air-drying recipes gave me the willies just thinking about them! Livingston's approach to safety is to use meat from trusted sources, which often means avoiding the local supermarket in favor of a butcher or processor. He says if you use meat from known sources you'll avoid many problems. Good advice, but not always practical.
The book is lively and readable, but too many of the recipes are for curing 10 pounds of meat -- I wish he'd included smaller-quantity versions of some of them.
This is NOT the definitive book for beginning jerky-makers, but it's probably a good buy for an experienced jerky-maker to add to his/her library.
Click Here to see more reviews about: Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl (A. D. Livingston Cookbook)
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; where to buy supplies and equipment; how to store jerky; mouthwatering recipes for beef, venison, fish, fowl, and exotic meats. For backpackers, country-living folks, jackleg cooks, and anyone who wants a snack that isn't junk food, Jerky is a welcome and unique cookbook."Your mouth will water just reading the recipes." -Sportsmen's Series: Big Game (a special edition of Fishing & Hunting News magazine)
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