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Kate Fiduccia
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The Jerky Bible: How to Dry, Cure, and Preserve Beef, Venison, Fish, and Fowl Paperback – Illustrated, January 13, 2015

by Kate Fiduccia (Author)
4.5 4.5 out of 5 stars 863 ratings
See all formats and editions
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Here’s how to create delicious jerky with instructive step-by-step photos that take you through the process. You’ll learn how to utilize more than forty flavorful marinades to create a range of flavors, including Caribbean marinade, sweet beer marinade, and much more.

There is nothing like savory, chewy jerky to satisfy a hunger craving. This delicious treat has seen a resurgence as more and more people have been returning to the basics and adopting a self-sufficient lifestyle. Not only is homemade jerky much less expensive than the packaged kind, but it’s also surprisingly simple to make, and it’s much more flavorful. This incredibly hardy food has stood the test of time, and it’s not hard to see why—it lasts long, tastes great, and travels well.

In addition, readers will learn how to identify the best cuts for jerky, the process behind preparing it, the different types of equipment available for drying jerky, and how the process has changed over the years. Kate Fiduccia offers a wide range of jerky recipes covering beef, pork, chicken, venison, turkey, game birds, and fish. Enjoy more than fifty recipes, such as:
  • Aloha jerky
  • Fast and easy teriyaki jerky
  • Honey Lola sweet venison jerky
  • Brian’s hot-to-trot venison jerky
  • On the range jerky

Skip the junk food and start enjoying this delicious snack today!
Previous page
  1. Print length
    144 pages
  2. Language
    English
  3. Publisher
    Skyhorse
  4. Publication date
    January 13, 2015
  5. Dimensions
    5.5 x 0.6 x 8.5 inches
  6. ISBN-10
    1629145548
  7. ISBN-13
    978-1629145549
  8. See all details
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Editorial Reviews

About the Author

Kate Fiduccia is an avid hunter and chef. She hosts the Woods N’ Water TV series alongside her husband, Peter Fiduccia, and is the author of several cookbooks, including Backyard Grilling, Cooking Wild in Kate’s Kitchen, and The Venison Cookbook. She resides in South New Berlin, New York.

Product details

  • Publisher ‏ : ‎ Skyhorse; Illustrated edition (January 13, 2015)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 144 pages
  • ISBN-10 ‏ : ‎ 1629145548
  • ISBN-13 ‏ : ‎ 978-1629145549
  • Item Weight ‏ : ‎ 11.2 ounces
  • Dimensions ‏ : ‎ 5.5 x 0.6 x 8.5 inches
  • Customer Reviews:
    4.5 4.5 out of 5 stars 863 ratings

About the author

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Kate Fiduccia

Kate Fiduccia

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Kate Fiduccia is the former Owner/Publisher of Woods N’ Water Press, Inc. She is a Cornell University Hotel School graduate with a degree in Business and Hotel Management.

Soon after joining the Woods N’ Water Television Series in 1988, Kate became Executive Producer. Within six months, she was also co-hosting the program. Kate’s warm personality appeals to both male and female viewers across the nation.

Kate has authored several books, Cooking Wild in Kate’s Kitchen, Cooking Wild in Kate’s Camp, Grillin’ & Chili’n’, Backyard Grilling and The Quotable Wine Lover, which was a selection for the Paperback Book of the Month Club. Her latest re-releases are Venison Cooking, Cabin Cooking, and The Jerky Bible.

She is the former food editor for Outdoorsman’s Edge book club and has written for Outdoor Life and Deer & Deer Hunting magazines.

Kate has also appeared on CBS Evening News and MSNBC’s News with Brian Williams and was featured in both the New York Times and Newsday as a female hunter. Kate has been a deer hunting instructor at the New York State Becoming an Outdoors Woman workshop and has given wild game cooking demos at the annual Shooting For Women conferences as well as outdoor sports shows.

Kate is a multi-talented businesswoman and wears many hats. She was General Manager of a USDA beef processing facility for nine years and an ENG editor for ABC News in New York City for seven years. As such, she received a George Foster Peabody award for her video editing of the events on September 11, 2001.

Kate lives with her husband Peter in upstate New York where they both enjoy roaming their farm with their yellow Labrador Retriever, Tasha.

Customer reviews

4.5 out of 5 stars
4.5 out of 5
863 global ratings
Good value
5 Stars
Good value
A good basis to start from and mix and match own recipes.
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Top reviews from the United States

Somer
5.0 out of 5 stars Great recipes!
Reviewed in the United States on January 13, 2024
Verified Purchase
My husband has been on a jerky making kick so I got him this book for Christmas and it has some really great recipes in it! I highly recommend this book.
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George Anderson
5.0 out of 5 stars Full of Good Stuff
Reviewed in the United States on April 28, 2023
Verified Purchase
I have long been an outdoorsman and love few things more than to put food on my table that I have grown and harvested myself. This book gave my guidance and direction on how to properly process the meat that I had previously had to rely on friends or commercial processors for. I get great pleasure from being able to share this with friends and family.
The recipes and step by step direction in this book allow anyone with basic equipment to produce delicious results that are healthy for your body AND spirit!
I have upgraded my smoker and am getting ready to purchase another dehydrator. I have been fortunate enough to pass this passion on to my grandson. So this book and my old dehydrator will soon be his!
5 people found this helpful
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Electrical Residential Service
4.0 out of 5 stars Super! I learned a lot. Yes, buy.
Reviewed in the United States on April 4, 2018
Verified Purchase
Not your step-by-step how-to book, as I was expecting it to be, but it's clear enough and tells you how to dry meat.

I ordered the paperback and it's a very nice full-color 5.5" x 8.5" book with lots of pictures and full of recipes. I was looking to get more how-to methods on drying meat, but the book does make that assumption. It tells you how, no doubt, but it doesn't go into much detail.

If you're looking for a more text book-like explanation you should check out the manual from FAO on the subject, which by the way is available online free.

The book is NOT 144 pages as the Amazon.com description reads. It's 133, not a significant difference but still it's 11 pages short of what was advertised.

The recipes section for venison is twice as long than it is for meat, then it goes into poultry, fish, a couple of fruit and veggie recipes and a couple recipes for your dog. It makes sense venison is twice as long and perhaps the longest of all recipe sections, but just be warned if beef is your primary choice.

It has a good number of brine recipies, which I love.

Overall, very concise, well-written and I will be trying the recipes and brine very soon, of course.
18 people found this helpful
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Margaret
5.0 out of 5 stars Excellent reference for hunters!
Reviewed in the United States on February 13, 2021
Verified Purchase
The hubby is a hunter, and has said for years how he wanted to make jerky. I figured if it was a “Bible” it had to be the best! He’s very happy with all the recipes and the directions.
2 people found this helpful
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Ccbilbo
5.0 out of 5 stars Gift for my father-in-law
Reviewed in the United States on October 22, 2018
Verified Purchase
My father-in-law is on this jerky kick. For his birthday, I thought this would be great for him. He loves his dehydrator and is experimenting with making jerky. I thought this would be an ideal purchase for him so that he could learn about different ways and recipe's to make jerky. With deer season coming soon, I also thought that he could read up on making deer jerky. He's already made several batches of beef jerky and has been happy with the results.
3 people found this helpful
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Alex
5.0 out of 5 stars Great Book For Entry Level Jerky Makers
Reviewed in the United States on April 15, 2020
Verified Purchase
Overall, this book is great with advice and recipes. We tried a beer/honey recipe they provided - not good!! We didn't eat really any of it and had to throw it away. Other recipes were great though :)
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B
3.0 out of 5 stars Mostly recipes
Reviewed in the United States on May 15, 2023
Verified Purchase
Its not really at tell me all about Jerky. It is mostly recipes. Which I could get on liine.
One person found this helpful
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Charlaine Nordin
5.0 out of 5 stars Great book
Reviewed in the United States on January 14, 2021
Verified Purchase
This is a replacement book for me. It's a great book for learning to jerk meats. While I like much older cook books this has many classic methods as well as new.
2 people found this helpful
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Top reviews from other countries

S Greer
5.0 out of 5 stars Very informative
Reviewed in Canada on January 19, 2020
Verified Purchase
Good
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Daniel
5.0 out of 5 stars Great for a gift or just to make some jerky yourself
Reviewed in the United Kingdom on July 8, 2020
Verified Purchase
Some great recipes great for a gift or just to make some jerky on a weekend good and easy to use step by step method 🙂
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Crazy Daisy
3.0 out of 5 stars very American
Reviewed in Australia on February 1, 2021
Verified Purchase
it would be helpful if weights in the recipes were provided in g/kg as well as pounds and ounces.
Many of the ingredients are not readily available in Australia, so further research is needed to find suitable replacements.
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mr salty
5.0 out of 5 stars Five Stars
Reviewed in Canada on July 29, 2018
Verified Purchase
ok
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oz_sunshine
3.0 out of 5 stars OK book, slow delivery
Reviewed in Australia on January 7, 2021
Verified Purchase
The book is ok. Wouldn't buy it if I had browsed in a bookstore though. Not much there that you cannot find online.
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