Just Jerky : The Complete Guide to Making It

Haven't got to try any recipes yet but wow they sound good. I do think based on the ingredients list on most receipts that they would NOT be good for long term storage but will keep in fridge or freezer for a decent amount of time.I'd been researching jerky recipes and this book keep coming up again and again so I decided to buy it. I would buy again if needed as I cannot see how (other than what I stated above about storage) why these would taste anyway other than delicious !UPDATE 4-24-13Not sure if I did anything wrong or if its that fact that I used a jerky gun but my fist recipe turned out horrid. In her book the author rolls out the meat than cuts it to dry in the dehydrator but I used the jerky gun and the meat clearly does not look good. It's hard on the outside and softer on the inside. Its not burnt but really looks as it is. Maybe I will have to do this at a lower temp than my dehydrator calls for or in the oven.I'm not trying to knock the book or the author at all I'm really blaming myself and the fact I used the jerky gun. The jerky does taste ok once you get past the hard outside. I made three other pounds of meat in the dehydrator using a seasoning and cure and those turned out awesome.I will make more from her book and do an update once I get it to come out decently.

You have to understand that this book was a good start in your Beef-Jerky adventure in the mid 90's; when the internet was in its infancy. Today is a different story, I can use any "flavor of the week" search engine to locate what I am looking for.If you are a bookworm and like to read paper and not a glass screen... Go for it! It has the history of Beef-Jerky and recipes. Remember you read my review on a glass screen. :)Thank You for your time and thumbs ups on your adventure... BTW you are going to miss a few times before you get the flavor you are looking for... Do not expect it to be a legendary mix your first time. :) thats the adventure.

This book contains a pretty good introduction to making jerky, but the marinade recipes didn't really turn out that well for us. Had better results with Hi Mountain cracked pepper 'n garlic cure and seasoning mix.

A great book dedicated to Jerky. Covers all aspects of Jerky including history and development. Lots of academic stuff but not too dry. There are some good tips on jerky making though she leaves the details of a specific time and method details to the user guide of the device used (smoker/oven/dehydrator etc). Thats one area I would have liked more specific facts and figures. She does cover minimum time to make the jerky safe though.Jerkey reciepies are many and varied, pushing the envelop and occasionally going through what you might consider "jerky" which to her is any flavored dried meat (and beyond). She has receipes for both strip and ground meat jerkeys and fish as well.The section on vegitarian jerky is truly unique, never seen those before. Will have to give one a try sometime. Most are based on Texurted Vegatable Protien (TVP).The final section of the book really is not about Jerky per say but adding jerky flavor to things you may not have considered (like Ice Cream). They are simple reciepes for a variety of things with a bit of powdered jerkey thrown in for flavor.Its a good book and sticks to the subject but I would like to have seen more specifics. Perhaps more sources for jerky supplies (she gives one) or reviews of Jerky making equipment/supplies. I know that part would go out of date with time but I would have been nice.If nothing else this is certianly an original work. Buy this book and save your self batches and batches of ruined meat trying to learn what she has already done. Its a good place to start for your own experiments.

LUCKY me for finding this book. Recipes are easy, clearly explained, with just the right amount of background information. I am just starting out in dehydrating so this book was very informative, and has receipes for vegetarians, although I love meats, etc., I was surprised that this was included so you know this little book is for everyone. Love it.

I love this book! If you have experience or are a newbie to making jerky this book is a must have. Simple strait forward recipes with included tips and helpful advice. They even have information on different techniques of drying using a dehydrator, oven, Grill smoking, air drying and more. I can't wait to get started!

We love it....

I learned a lot about jerky in reading this well researched book. My only complaint is that the 4 recipes I've tried so far are ok at best. I wish the recipes were better.

Was hoping that this would be a good basic guidebook for making jerky at home etc, but given alot of the ingredients listed, Liquid Smoke(a carcinogen I might at) for one, its lacking somewhat.You'll get a few ideas from it no doubt, but alot of the recipes within are based upon the smoked flavour, and thus, taking each recipe, and removing the ingredients that are not able to be purchased over here, will often not go well.Book arrived in good order, and well on time.

Lots of fluff about the history of jerky. If you're looking for recipes to make with ground up or diced jerky this is probably your source. I'd say I wouldn't even try 50% of the recipes because they don't interest me and the remainder aren't any 'better' than what you can find on the internet. Save your money and do some surfing...

Another great book from this author. I would recommend this book to anyoneinterested in drying their own meats. Results are great first time.

Who doesn't love jerky? This book gives you great ideas.

This book helps greatly when making jerky. It gives me many options and ideas to make my own great combos.