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Description
From the IACP and James Beard Award-nominated authors of In the Charcuterie comes this concise guide to the art of making jerky at home. Approximately 40 recipes teach you how to make jerky and other dried meat dishes from a variety of proteins, including beef, pork, venison, and wild game. Clear step-by-step instructions plus beautiful and informative photographs show you how to butcher and season your meat, use a range of techniques and equipment, and even cook with your homemade jerky. These globally inspired recipes pull from Italian, French, Vietnamese, and Mexican culinary traditions, making this the perfect book for the modern meat enthusiast.
Details
SKU: 9781524759025 Made in United States Weight: 0.6 kg (1.32 lb) Dimensions: 23.6 x 19.6 x 2 cm (9.3 x 7.7 x 0.8 in)
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Reviews for similar products from Penguin Random House LLC: Cookbooks & Food Books
nice
nice
14. Mai 2026 • shawn • sonoma, CA, United States
interesting
interesting
14. Mai 2026 • shawn • sonoma, CA, United States
fun products
fun products
14. Mai 2026 • shawn • sonoma, CA, United States
good quality and arrived on time.
good quality and arrived on time.
1. Mai 2026 • Kendall • Highlands Ranch, CO, United States
good quality and arrived on time.
good quality and arrived on time.
1. Mai 2026 • Kendall • Highlands Ranch, CO, United States































