The complete book of jerky
Subtitle: how to process, prepare, and dry beef, venison, turkey, fish, and more
By: Philip Hasheider
Published: 2015
Language: eng
Number of pages: 144
ISBN-13: 9780760349144
Subjects: Dried meat
Description: "A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--
Notes: Includes bibliographical references (page 140) and index.