Close Modal
0 0
Download high-resolution image Look inside

Jerky

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

Author Taylor Boetticher, Toponia Miller
Look inside
Hardcover
$22.00 US
Clarkson Potter/Ten Speed | Ten Speed Press
7.7"W x 9.3"H x 0.8"D   | 21 oz | 20 per carton
On sale Mar 20, 2018 | 128 Pages | 9781524759025
Add to cart Add to list Exam Copies
IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes.
 
“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
 
Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.
 
Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.
"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
© Taylor Boetticher
TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford's kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards, The Café at MOMA, and Café Rouge. View titles by Taylor Boetticher
© Toponia Miller
TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford's kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards, The Café at MOMA, and Café Rouge. View titles by Toponia Miller
THE BITTER PIG
We’ve always enjoyed the curious Italian herbal distillates known as amari in cocktails or as post-feast digestives, but lately we’ve been pouring splashes into sauces and marinades with delicious results. These beguiling elixirs add an elusive flavor, a delicate herbal finish that leaves you musing. An amaro, combined with allspice, chile, and orange zest make these little pork bites sophisticated enough to serve with cocktails at your next soirée.
 
MAKES ABOUT 1 POUND (450 G)
2 teaspoons anise seed
4 allspice berries
2 pounds (910 g) trimmed pork sirloin or loin, cut into strips 1∕2 inch (12 mm) in diameter and 3 to 4 inches (7.5 to 10 cm) long
1 tablespoon plus 1 teaspoon fine sea salt
1 tablespoon chile flakes
1∕2 teaspoon grated and finely chopped orange zest
2 tablespoons amaro (such as Averna or Meletti)
 
In a dry skillet over low heat, toast the anise and allspice until fragrant. Allow to cool to room temperature. Using a spice grinder, pulverize the spices to a fine powder.

Place the pork strips in a shallow bowl or container. Season with the salt, then add the ground spices, the chile flakes, orange zest, and amaro. Using your hands, mix well to evenly coat the strips. Cover and refrigerate for at least 3 hours or up to overnight.

When you are ready to dry the pork, remove the meat from the refrigerator. Place the strips on the racks of your dehydrator, making sure that no strips are overlapping or touching. Set the temperature to 145˚F (63˚C). Insert the racks into the dehydrator, leaving as much space as possible between them. Dehydrate for 21∕2 hours, until the strips are firm but still pliable, rotating the racks front to back halfway through to ensure even drying.

Allow the jerky to cool at room temperature. Transfer to a covered container that allows a bit of air flow and store in a cool, dark place for up to 4 weeks.
Copyright © 2018 by Taylor Boetticher and Toponia Miller. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

About

IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes.
 
“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
 
Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and air drying. Recipes range from classics like the Fatted Calf’s signature Bourbon and Molasses Smoked Beef Jerky, to traditional dried meats from around the globe, such as Gueddid, a spicy Moroccan goat jerky; Chinese Rousong or pork floss; and the Italian pork jerky Coppiette di Norcia. In addition to recipes for drying both sliced meats and whole muscles, Boetticher and Miller offer a chapter on cooking with jerky, including dishes like Gingery Cabbage Slaw with Smoky Beef and Herbs, and the meaty breakfast scramble Machacado con Huevos, allowing you to embrace and enjoy jerky in a whole new way.
 
Whether you’re a veteran DIY meat curer, or embarking on a jerky affair for the first time, this gorgeously photographed book is your essential guide.

Praise

"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

Author

© Taylor Boetticher
TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford's kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards, The Café at MOMA, and Café Rouge. View titles by Taylor Boetticher
© Toponia Miller
TAYLOR BOETTICHER and TOPONIA MILLER are the husband-and-wife team behind the Fatted Calf Charcuterie, which they opened in San Francisco and Napa after apprenticing with the legendary Tuscan butcher Dario Cecchini (made famous by Bill Buford's kitchen memoir Heat). The couple met at the Culinary Institute of America in Hyde Park, then moved to the Bay Area and worked in restaurants including Mustards, The Café at MOMA, and Café Rouge. View titles by Toponia Miller

Excerpt

THE BITTER PIG
We’ve always enjoyed the curious Italian herbal distillates known as amari in cocktails or as post-feast digestives, but lately we’ve been pouring splashes into sauces and marinades with delicious results. These beguiling elixirs add an elusive flavor, a delicate herbal finish that leaves you musing. An amaro, combined with allspice, chile, and orange zest make these little pork bites sophisticated enough to serve with cocktails at your next soirée.
 
MAKES ABOUT 1 POUND (450 G)
2 teaspoons anise seed
4 allspice berries
2 pounds (910 g) trimmed pork sirloin or loin, cut into strips 1∕2 inch (12 mm) in diameter and 3 to 4 inches (7.5 to 10 cm) long
1 tablespoon plus 1 teaspoon fine sea salt
1 tablespoon chile flakes
1∕2 teaspoon grated and finely chopped orange zest
2 tablespoons amaro (such as Averna or Meletti)
 
In a dry skillet over low heat, toast the anise and allspice until fragrant. Allow to cool to room temperature. Using a spice grinder, pulverize the spices to a fine powder.

Place the pork strips in a shallow bowl or container. Season with the salt, then add the ground spices, the chile flakes, orange zest, and amaro. Using your hands, mix well to evenly coat the strips. Cover and refrigerate for at least 3 hours or up to overnight.

When you are ready to dry the pork, remove the meat from the refrigerator. Place the strips on the racks of your dehydrator, making sure that no strips are overlapping or touching. Set the temperature to 145˚F (63˚C). Insert the racks into the dehydrator, leaving as much space as possible between them. Dehydrate for 21∕2 hours, until the strips are firm but still pliable, rotating the racks front to back halfway through to ensure even drying.

Allow the jerky to cool at room temperature. Transfer to a covered container that allows a bit of air flow and store in a cool, dark place for up to 4 weeks.
Copyright © 2018 by Taylor Boetticher and Toponia Miller. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Other Books by this Author

Related Articles

Penguin Random House Retail

© 2024 Penguin Random House

Back to Top
0
    • 0
    Wish List (0)