Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods
IACP WINNER • This affection letter to jerky will make you fall hard for dried meats everything being equal.
"Jerky, with its excellent photos, new and startling plans, and energetic composition, gives a top to bottom investigate the workmanship and art of drying meat at home."— The Art of Eating
Taylor Boetticher and Toponia Miller, James Beard Award–named creators of In the Charcuterie and proprietors of San Francisco's acclaimed Fatted Calf Charcuterie, share their preferred plans and tried strategies for an assortment of jerkies and restored meats, from dehydrator and stove drying, to smoking and air drying. Plans run from works of art like the Fatted Calf's mark Bourbon and Molasses Smoked Beef Jerky, to customary dried meats from around the world, for example, Gueddid, a fiery Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. Notwithstanding plans for drying both cut meats and entire muscles, Boetticher and Miller offer a part on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the substantial breakfast scramble Machacado con Huevos, permitting you to grasp and appreciate jerky in a totally different manner.
Regardless of whether you're a veteran DIY meat curer, or setting out on a jerky undertaking just because, this flawlessly shot book is your fundamental guide.
About the Author
TAYLOR BOETTICHER and TOPONIA MILLER are the co-owners and co-founders of the Fatted Calf Charcuterie, which opened in 2003 and now has shops in Napa and San Francisco, in addition to a mail-order store. The couple has been featured in the New York Times, Food & Wine, and Saveur, where the Fatted Calf was included in the editors' annual list of their 100 favorite food items and trends. Their debut cookbook, In the Charcuterie, was nominated for both IACP and James Beard awards.
I grabbed this book because we make a lot of jerky, but usually just vary between a couple of spice mixes, and I’d like to expand our repertoire. There is a lot of good information here, especially if you haven’t made jerky before: everything from how to choose the appropriate type and cut of meat to how to slice the meat properly. There’s a good explanation of the different drying methods also: smoking, dehydrating, sun-drying, etc. Folks that don’t make jerky on a regular basis might be put off by the thought of making a food that isn’t cooked at a high temperature, but spices, salt, smoke, and other ingredients make the meat inhospitable to bacteria, which is well explained in the book. I can see why folks might feel a little squeamish, especially by using pork or ground meats, because we’ve been brainwashed that we still must guard against trichinosis and other diseases that no longer a threat with the meat supply in our country. This is not to say one should not guard against bacteria by using food-grade meats, using the correct amount of salt, smoke, etc., and observing good hygiene and food-handling practices. And the authors recommend a nitrate blend where it’s really needed to offset the risk of botulism. -Bookwyrm
This is a focused and well-written book on the craft of drying meat into jerky. The focus is on the home and casual cook. The recipes presented are admirably clear and accompanied by fine photography. Many readers may be surprised by the depth and breadth of non-Western jerky preparations presented. The book includes helpful photographic guides to slicing meat into strips or strings suitable for drying. Given its unique subject matter, this book would make a nice gift for a recipient with an interest in unusual cookbooks. -Stephen C.
This book has a large and very varied amount of recipes and explain well the different methods to make your jerky. -Nicolas