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Food writer and blogger Pamela Braun’s new jerky-centric book is anything but dry. Get it? Cause it’s jerky? Anyway, pick up a copy of this step-by-step, totally comprehensive snack bible and get dehydrated! Well, not you yourself, but lots of various foodstuffs. Kung pao beef, for example. 

While you might think this would be a hot and spicy jerky, it isn’t. The Sichuan peppers have a very fruity/citrusy flavor that tastes delicious with the salt, ginger, and sherry in this recipe. Using whole red chiles, instead of red pepper flakes, keeps this from going from flavorful to blow-your-face-off hot. Of course, if you’re a chile head, you can add more red peppers and make it as hot as you want.

Reprinted with permission from Jerky Everything