Jerky: The Fatted Calf's Guide to Preserving and Cooking Dried Meaty Goods [A Cookbook]

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.The jerky recipes are spectacular and varied with an explanation of the origin, comprehensive ingredient lists, and clear instructions on how to prepare the jerky. I haven’t made these recipes yet, but I’ve made a few that were close, so I can see the ingredient and methods will work. I’m going to make at least three of these jerky recipes as soon as life quits interfering, and I’ll amend this review should the jerky not live up to my expectations. Then I intend to work my way through the recipes in this book. Variety is the spice of life!I highly recommend this book to those who love jerky, who need high protein snacks for paleo or other similar diets, or who just want to try some interesting meats from around the world.I received the hardback that I ordered today, and the binding is very high quality. I can’t see if the signatures are saddle-stitched; I’m assuming that they are, as they are definitely glued to cloth. The paper is a good quality and thick without being overly heavy. There’s no bleed-through or shadowing from the other side. The beautiful full-color photos and layout really shine. As an older person, I wish the type were about 2-4 points larger, but it’s a decent size. Without measuring, I’m guessing the body text is 10 points. (I’ve gotten other cookbooks where the type was so small, it was pretty much unreadable.) I prefer the hardcopy to the ebook version.I received this book as an Advanced Reader Copy (ARC) from the publisher through NetGalley. My opinions are my own.

What an amazing addition to the world of "I can make delicious foods at home with the help of super knowledgable chef experts" category.Truly, it's informed, the recipes come from all over the world, and the instructions are easy to follow.I own the large Excalibur dehydrator, and I'm always looking for novel ways to put it to use. With Boetticher's new work, JERKY, I can busy myself for months trying out all the different recipes. My kids absolutely love beef jerky, and they like to help adding ingredients, mixing it all up, and laying it out to cook/dry. It's fun! My favorites so far are the Pocket Pastrami, The Year of the Pig, and Bourbon and Molasses Smoked Beef Jerky. Gosh, I'm getting super hungry just writing this.The best things about this book are the following:* The recipes are delicious and varied.* The ingredients list is separated from the main text, so you can prep all that without getting lost in the instructions.* The pictures are beautiful and will inspire you to try out recipes outside your traditionally "I know this will be yummy" zone.* The writing is direct, not contrived, and easy to follow.My only critique is that some folks may find it hard to find a few of the ingredients. What the heck is "Gochugaru" anyway? Oh, it's super yummy, that's what it is. Boetticher thankfully includes a section for buying ingredients you may not know of or readily have access to in your home markets. And. Uh. There's this place called Amazon that will help you find literally anything you may need. So my beef isn't really much of a beef, but I do know it can be frustrating when folks want to open a recipe, cook said recipe, and move forward with life.I'm literally getting a pang in my stomach thinking about the next item I'm going to make from Jerky. The Korean specialty The Wedding Present sounds just divine.Enjoy. This is a fun and fairly priced book, with great recipes that will keep you fascinated with making this age-old food. Last word: YUM!

Jerky- Stellar imagination here as well as the classicsFinally, here’s a book of jerky worthy of our cooking libraries. Fatted Calf comes through as the definitive source of technique and deliciousness. The book is wonderfully written and has given me confidence that I can take on the exploration of a preservation effort that few of us tackle.As a Mexican cecina fan, I’m tickled by the Cecina Adobada recipe. The Tasajo Pimenton has my full attention as well. The Bourbon and Molasses Smoked Beef Jerky is worth buying this book alone. I paged right past the Lemongrass Beef , then went back after thinking of how useful that would be in summer salads.How they have made jerky look beautiful on these pages is beyond me, but they have. I love the size of the book. It’s compact and durably made. This sounds like a silly compliment, but for books that will used hard and in messy circumstances –this matters to me. This lovely dense book is going to smell pretty smoky by the time winter comes.

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.

If you like jerky you will love this book! There many styles of jerky included in the book, recipes for using jerky, and great photograph. I’ve only tried a few of the recipes so far, but they are so good that I keep repeating them. I’m sure that all the recipes are just as great and am looking forward to trying them, someday.

Ik heb het boek aangeschaft om wat meer jerky recepten te vinden. Echter bevatten deze recepten veel ingrediënten die in Nederland moeilijk te verkrijgen zijn en de soorten vlees hier ook niet makkelijk te krijgen. Wel leest het plezierig weg en biedt het een mooie uitdaging om het toch uit te proberen.

This book has a large and very varied amount of recipes and explain well the different methods to make your jerky.

Not enough info

Good but still need time to try receipe

Fantastic recipes