James Beard Award–nominated authors Taylor Boetticher and Toponia Miller share their favourite recipes and proven techniques for crafting a wide range of jerkies and cured meats, from dehydrator and oven drying to smoking and air drying. The collection spans classics like their signature Bourbon and Molasses Smoked Beef Jerky, as well as traditional dried meats from around the world, including Moroccan Gueddid, Chinese Rousong, and Italian Coppiette di Norcia. Alongside methods for drying sliced meats and whole muscles, they also offer a chapter on cooking with jerky, featuring dishes such as Gingery Cabbage Slaw with Smoky Beef and Machacado con Huevos, inviting you to enjoy jerky in entirely new ways.