The complete book of jerky

how to process, prepare, and dry beef, venison, turkey, fish, and more

By Philip Hasheider

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Publish Date

2015

Publisher

Language

eng

Pages

144

Description:

"A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--

subjects: Dried meat, COOKING / Methods / Canning & Preserving, COOKING / Specific Ingredients / Meat, COOKING / Reference, Dried foods, Cooking (meat)