ACKNOWLEDGMENTS

We feel pretty lucky that occasionally our “workday” consists of spending time with each other, dreaming up delicious meaty goods, cooking at home with the stereo blasting, and sitting by the fire, watching the magic of jerky happen.

One could not have asked for a more supportive crew than Team Jerky, led by our most enthusiastic editor, Emily Timberlake, with technical support from Anne Goldberg and the keen eye of Angelina Cheney. Their work, along with the occasional wise anecdote from Aaron Wehner, and the helpful prodding of our agent Katherine Cowles, kept the wheels on the cart.

As much as we adore jerky, we will be the first to admit that it isn’t the most photogenic subject matter. Yet, Ed Anderson managed to capture its most mouthwatering, primal essence in his gorgeous photographs.

There is an extraordinary network of farmers, ranchers, and processors that work unbelievably hard to help us bring good food to the table. We could not have made this book without the people from Heritage Foods U.S.A., Five Dot Ranch, Richards Grassfed, Paradise Locker Meats, McCormack Ranch, Riverdog Farm, Broken Arrow Ranch, Liberty Duck, Mariquita Farm, and more.

We are incredibly grateful to our Fatted Calf family. Ren Rossini loaned us her mom’s old dehydrator when ours unexpectedly retired, Peter Chenaux and Lody Gonzalez dealt with all of our oddball meat requests, Bailie kept the house in order, and everyone provided invaluable feedback and made sure no jerky went to waste while we were recipe testing this book.

Sean Smith, our dear friend, we miss you terribly. We promise to keep Sho Sho, Scarlet, and Magenta well fed.

Promote peace, preach love, and make jerky forever!