I have made jerky from beef, goose, wild pork, elk, buffalo and venison. You are only limited by your imagination. Another simple recipe is one that I developed to have a sweet taste to it.

For this recipe, the pork is not pounded; you'll want your chops to be no thicker than 3/4-inch each. Next, there's the type of breadcrumbs used. Here, we use panko, which produces an especially ...

Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Busy fall nights ...

"Made from all plant-based ingredients, this jerky makes a delicious and sustainable alternative to traditional meat jerky," says Mackenzie Burgess, RDN, registered dietitian nutritionist and recipe ...