Download PDF by Andy Lightbody, Kathy Mattoon: All Things Jerky: The Definitive Guide to Making Delicious

By Andy Lightbody, Kathy Mattoon

ISBN-10: 1510701591

ISBN-13: 9781510701595

A hardcore compilation of greater than a hundred proven recipes from round the world.
The jerky global has gone through a massive revival within the final 5 years, by way of experimentation, items, recognition, and simply undeniable stable consuming. In All issues Jerky we discover a set of a few of the simplest attempted and validated recipes from worldwide, together with directions for the entire apparatus, apparatus, and recipes you'll want to make jerky at domestic. whereas the authors Andy Lightbody and Kathy Mattoon are entire hunters, this e-book isn't really a searching or fishing how-to. in its place it's a end result in their final forty years spent sampling jerky and dried snacks round international whereas touring, looking, fishing, and writing. via their adventures they've accumulated an immense selection of basic and reasonable recipes that make the most of easy-to-find constituents. those flavor-packed recipes are ideal for sharing with the whole family.
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These recipes are designed for everybody from grocery store mothers who buy their meats, culmination, and greens on a weekly foundation, to the avid outside individual that hunts and fishes for many every thing present in their freezer. as well as those protein encumbered recipes, are a bunch of fruit, vegetable, and nut choices which are bound to please even the pickiest of eaters.

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Extra resources for All Things Jerky: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings

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Set the pulp aside, and store the milk in the refrigerator for up to 3 days. 32 LOVE FED ♥ TIPS & TRICKS ♥ What to Do with Leftover Nut Pulp: • Dry out pulp and use it as flour in your dessert recipes. You can use an oven or a dehydrator to do so. If using the oven, set it on the lowest setting and allow the pulp to dry completely. If you have a dehydrator, spread the pulp on a cookie sheet and dry it at 108°F until dry. Drying times will vary depending on your oven or machine, but check it after 5 hours, then again every hour after that.

Use nuts while damp. If you don’t want to use all the nuts at one time, the remaining nuts can be dried in a dehydrator and stored for later use. Basic Recipes BASIC CASHEW CREAM Yield: 3 c. Prep time: 10 minutes, plus 2–4 hours soaking time 2 c. whole cashews, soaked and drained (above) Rinse the cashews under cold water. Place in a blender with enough fresh cold water to cover by 1". Blend on high for several minutes until very smooth. If you’re not using a professional high-speed blender such as a Vitamix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve or nut milk bag.

Served all by itself, it makes a quick and delicious snack. You can use any fruit you like and any combination of syrups, herbs, and spices to macerate. Here are some elements to choose among: Syrups: coconut nectar, honey, maple syrup, agave nectar Ground or whole spices: cinnamon, black pepper, star anise, ginger Citrus juice and zest Fresh chopped herbs Fresh or dried chiles Extracts such as vanilla or almond For every cup of fruit, add 2 tbsp. syrup and 1 tsp. citrus juice. Additionally, include herbs of your choosing, leaving them whole on the stem if you want to easily pick them out and discard.

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All Things Jerky: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings by Andy Lightbody, Kathy Mattoon

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