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" The complete book of jerky : "
Philip Hasheider.
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BL
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| Record Number
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743325
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| Doc. No
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b563273
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| Main Entry
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Philip Hasheider.
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| Title & Author
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The complete book of jerky : : how to process, prepare, and dry beef, venison, turkey, fish, and more\ Philip Hasheider.
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| Publication Statement
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Minneapolis, MN : Voyageur Press, 2015
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| Page. NO
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144 pages : color illustrations ; 23 cm
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| ISBN
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0760349142
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: 9780760349144
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| Abstract
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A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky--
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| Subject
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COOKING -- Methods -- Canning Preserving.
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| Subject
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COOKING -- Specific Ingredients -- Meat.
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| Subject
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Dried meat.
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| LC Classification
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TX749.P455 2015
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| Added Entry
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Philip Hasheider
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