The Jerky Bible, How to Dry, Cure and Preserve Beef, Venison, Fish and Fowl by Kate Fiduccia. Softbound, 134 pages, 6" x 9". In The Jerky Bible you'll learn how to create delicious jerky with instructive step-by-step photos that will take you through the process. Includes forty flavorful marinades including Caribbean, Sweet Beer, and Apple. In addition readers will learn how to identify the best cuts of jerky, the process behind preparing it, the different types of equipment for drying jerky. Includes instruction and recipes for beef, pork, chicken, venison, turkey, game birds and fish.