Dry it with love

Dry it with Love is not just a collection of recipes.

It's a practical book for anyone who wants to understand why one batch of jerky works out and the next one doesn't. Jindřich Král combines home experience, a food industry perspective, and the systematic recording of production parameters. The book explains meat selection, the direction and thickness of the cut, water activity, safety heat treatment, marinade construction, working with salt, sugar, acidity, and spices, the drying process itself, and packaging and storage.
It includes an extensive recipe section for beef, pork, turkey, chicken, and venison jerky, special flavour collections, a diagnostic guide to the most common mistakes, experimental protocols, production economics, and printable worksheets. Documentary photographs from a home archive show the real process; stylised illustrative photographs of the finished products are transparently marked in the book.

What the reader will receive:

Screen-optimised PDF e-book with a clickable table of contents and chapter bookmarks

EPUB 3 for mobile, tablet, and compatible readers

A separate A4 workbook: production sheet, recipe passport, sensory card, blind tasting, economic sheet, equipment check, storage observation, and photo diary

A 36-page sample can be offered for free before purchase

Who is the book for?

For beginners who want a safe and repeatable process
For more experienced home producers who want to recalculate and systematically fine-tune recipes
For those interested in food industry contexts, yield, storage, and sensory evaluation