Pottstown, PA (Vocus) March 18, 2010
Jerky and Pemmican are two of the oldest trail foods and snacks in history, and they are still just as popular today as they were during our more primitive days as cavemen. Making your own jerky is easy, fun and economical. How to Make Jerky and Pemmican will help readers become master jerky makers.
Outdoor cooking writer and master outdoorsman, J. Wayne Fears, has written a book that provides instruction and 27 recipes for making jerky from red meat, ground meat, fish, turkey and fruit, as well as pemmican. Readers will learn about the tools and seasonings needed to enjoy making their own jerky and pemmican, meat safety guidelines and how to store jerky.
How to Make Jerky and Pemmican is a guidebook to help you learn how to make your own jerky or pemmican. It explains the four primary methods of making jerky, including: electric dehydrators, kitchen ovens, electric smokers and air-drying. J. Wayne Fears states, that even though our ancestors didn’t know it, jerky made from lean, fresh meat is low in fat and very high in protein, which makes it a wholesome and nutritious snack. Jerky and Pemmican are easy to make in the kitchen, backyard or the great outdoors. This guidebook tells you how.
How to Make Jerky and Pemmican is available for $8.95 at http://www.protoolindustries.net.
J. Wayne Fears is one of today’s preeminent outdoor cooking writers. He has had over 4800 magazine articles and 24 books published. Fears has cooked in a wide variety of outdoor settings, ranging from one-pot meals in northern Alaska to elaborate dinners served in plush hunting lodges in Alabama. He has served as a judge at many outdoor cook-offs, and has written four major outdoor cookbooks including The Complete Book of Dutch Oven Cooking. How to Make Jerky and Pemmican is the first of a series of guidebooks on outdoor cooking Fears is writing for Pro Tool Industries.