Stalking the Wild Jerky is spiral bound soft cover, 6×9”, 168 pages
Over 100 jerky recipes made from whitetail and mule deer, elk, antelope and moose, bear, upland and waterfowl birds and our new favorite game animal wild pig. (And the great thing about jerky is you can mix and match: don’t have bear in the freezer but want to try Dr Pepper Polish Jerky? Go ahead. Red meat is red meat. And though John jokes that waterfowl is ‘brown’ meat, red and brown meat are pretty much interchangeable—for jerky.
With lots of black and white how-to photos and tips for making your jerky better than ever.
What do people think? “Made the Pepper Sticks (page 134) using the last goose (a nice, tender Speck) in my freezer from last season. Outstanding! –USMC2602”