null

Complete Jerky Book

Complete Jerky Book
Complete Jerky Book On Counter

Complete Jerky Book

$17.99
  • SKU: 1062
  • UPC: 9781510745360
Rated 3.2 out of 5
Read 5 Reviews|1 Question, 1 Answer|48 Buyer Commentsor
In Stock & Ready To Ship!
Current Stock:Only left:
Description

Jerky is one of the oldest forms of food preservation and a great way of using game meats. This guide includes everything from how the Native Americans preserved their meat to delicious recipes for a wide variety of meats, including venison, turkey, goose, beef and even fish. This book includes complete instructions on how to prepare jerky featuring LEM equipment!

Frequently Bought Together:

Total: Inc. Tax
Total: Ex. Tax

Get Inspired

ABOUT THE BRAND

THE LEADER IN GAME PROCESSING SINCE 1990

For generations, LEM Products has been the trusted leader in meat and game processing, with a journey that began in a garage and has grown into a legacy of innovation and quality. From humble beginnings, the dream was simple: to create reliable, high-performance equipment that empowers people to process, prepare, and preserve food with confidence. Today, that dream continues to thrive, guiding us to deliver exceptional products and unparalleled customer service. Whether you’re grinding for the first time, crafting delicious sausages, or making homemade jerky, we’ve made it easy to help you preserve the freshness of your harvest for longer. With over 1,300 products available for purchase on Meat Processing Equipment | LEM Products and in more than 3,500 retail locations across the US and Canada, we’re proud to be a trusted resource for home processors everywhere. At LEM, we believe the journey of home processing is both rewarding and empowering. It’s about taking pride in what you provide for your family and celebrating the process. We’re here to support you every step of the way, helping turn your food processing dreams into reality for years to come.

Camping image
5 Ratings
3.2out of 5 stars
5 Ratings

Rated 5 stars by 40% of reviewers

Rated 4 stars by 20% of reviewers

Rated 3 stars by 0% of reviewers

Rated 2 stars by 0% of reviewers

Rated 1 star by 40% of reviewers

5 Reviews
Rated 5 out of 5
Feb 12, 2022
A useful book for those who know nothing about jerky.
The book is as thorough as you can get. A bit too much time on recipes, but very useful in other ways.
Rated 5 out of 5
Sep 25, 2019
Very informative it's a good read
Rated 4 out of 5
Nov 25, 2020
Great book
Lots of great information. I was looking for a little more on the fish side of it but that could be all there is. Great read with lots of info!
Rated 1 out of 5
Apr 24, 2021
not happy
More or less the same book as the other one. It repeats the same thing .
Rated 1 out of 5
Jul 6, 2019
the very incoplete jerky recipe book
Rewrite of every commercially produced recipe with a few originals not Not worth the money ,very few recipes, lots of fluff author rewrote many instructions from comercial recipes such as hi mountain so on do not recommend wasting your money on this book,very disappointed
Why I chose this:
Have a question? Ask owners.Have a question about this? Ask people who own it.
Start typing and see existing answers.
1 Question
Which is better: Ground meat such as beef or sliced meat, 1/4 inch in thickness soaked in a marinade (forgive any misspellings) with the fat trimmed away. I have found using ground meat, especially beef, a little more filled with fat or grease left over from the using a dehydrator. But which do you prefer for yourselves?

I prefer whole meat. Specifically I use Beef Eye of Round when I can find it under $5 a pound. Use Backwoods Original or Spicy (I prefer spicy with some extra Red Pepper flake added). 5lbs renders to 2 lbs dry. Sometimes I smoke it first then dry in dehydrator, sometimes it goes straight into the LEM. I slice with a slicer to 1/8 inch. Spray a little non-stick spray on the racks (at an angle in the sink) and heat for 5 hours. Done. Let cool and package.