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

"Taylor Boetticher and Toponia Miller's Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home."

--The Art of Eating

Praise for In The Charcuterie

"If you love chopping, grinding, salting, stuffing, and curing--or anything deliciously handmade--then this is the book for you! Taylor and Toponia show you how to make a wide array of meaty goods, from simple gingery duck legs to a hunter-style sausage."

--April Bloomfield, chef/owner of the Spotted Pig, the Breslin, and the John Dory Oyster Bar, and author of A Girl and Her Pig

"This book is incredibly well written. The charcuterie recipes are outstanding, and Taylor and Toponia's clear instruction make the process less intimidating and more accessible. The other recipes are very inspired--their diverse flavors and preparations will take you on a great little culinary odyssey."

--Traci Des Jardins, chef/owner of Jardinière and Mijita Cocina

Perfect for home canners and preservers; hunters; followers of a Paleo, Keto, or high-protein diet; fans of dehydrators; or anyone looking to explore the centuries-old craft of drying meat, this beautifully photographed cookbook contains 40 easy-to-follow recipes for making and cooking with homemade jerky. 

From the IACP and James Beard Award-nominated authors of In the Charcuterie comes this concise guide to the art of making jerky at home. Approximately 40 recipes teach you how to make jerky and other dried meat dishes from a variety of proteins, including beef, pork, venison, and wild game. Clear step-by-step instructions plus beautiful and informative photographs show you how to butcher and season your meat, use a range of techniques and equipment, and even cook with your homemade jerky. These globally inspired recipes pull from Italian, French, Vietnamese, and Mexican culinary traditions, making this the perfect book for the modern meat enthusiast.