Softcover

ISBN 10: 1634504895 ISBN 13: 9781634504898

Publisher: Skyhorse Publishing, 2015

A hardcore compilation of more than 100 tested recipes from around the world.

The jerky world has undergone a major revival in the last five years in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky. we find a collection of some of the best tried and tested recipes from around the world, including instructions for all the equipment, gear, and recipes you’ll need to make jerky at home. While authors Andy Lightbody and Kathy Mattoon are accomplished hunters, this book is not a hunting or fishing how-to. Instead, it is the culmination of their last forty years spent sampling jerky and dried snacks around the world while traveling, hunting, fishing, and writing. These flavor-packed recipes are perfect for sharing with the entire family.

Enjoy such recipes as:
Hawaiian Islands Ginger Chew
Hi Mountain Jerky Strips
Black Forest Cherry Chew
Cranapple Chicken
These recipes are designed for everyone, from supermarket moms who purchase their meats, fruits, and vegetables on a weekly basis to the avid outdoorsman who hunts and fishes for most everything found in his freezer. In addition to these protein-laden recipes is a host of fruit, vegetable, and nut offerings sure to please even the pickiest of eaters.

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

About the Author:

Andy Lightbody is a lifelong outdoorsman, sportsman, writer, author, and broadcaster. He has served as the Managing Editor for "Western Outdoors" magazine; Senior Editor at Petersen's Hunting magazine, and Editor for the Guns & Ammo book division. Lightbody has authored countless game and fishing cooking articles and spent the last 20 years collecting jerky recipes from around the world and was co-host of the TV/web show--"Cookin'On the Wild Side." He resides in Gunnison, Colorado.
Kathy Mattoon has nearly two decades of experience in the outdoor, hunting, and fishing world as a writer, photographer, videographer, and professional cook for a large school district in Oklahoma. Since moving to Colorado, Mattoon has become a regular cooking author, seminar speaker, wild game competition chef/competitor, and a contributor to many magazines, newspapers, and websites specializing in big game, fish, and poultry recipes for the sportsman and sportswoman. She hosted the award-winning TV/web show-- "Cookin'On the Wild Side." She resides in Gunnison, Colorado.

Review:

"Whether you’re an expert jerky maker, or are brand new to the game, this should become your go-to” reference; seriously, your jerky bible." --Skinny Moose