Join the generation of folks who have learned to can, freeze, cure and smoke meat, fish and game with this books complete instructions. This is mostly an excellent book (probably the best there is). Unfortunately the publisher (Storey Books) is more concerned with liability issues than health and nutrition. The section on jerky has been revised in this edition to include instructions to cook meat before drying it. This is a current USDA requirement for commercial processors who are working under far less sanitary conditions than you should be. REAL jerky, as used by Native Peoples, was never cooked or allowed to be heated to over 160 degrees as the additional heat ruins valuable vitamins and minerals that are one of the primary reasons to dehydrate over cooking. I have eaten hundreds of pounds of jerky dried in the traditional way without ill effects. I believe you should dehydrate your clean, home processed meat starting with a wholesome raw product. I have no control over your procedures however, so you are on your own if you care to take my advice on this matter and not cook the meat first. Outside of this advise, I highly recommend this book. You'll also find complete descriptions of pickling methods for meat and fish and many tips and shortcuts. Soft-cover, 7" x 9", 230 pages, good charts and drawings. To Order By Phone Call Toll Free: 866-596-9982