The complete book of jerky: how to process, prepare, and dry beef, venison, turkey, fish, and more

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Author

Hasheider, Philip

Publisher

Voyageur Press

Publication Date

2015.

Language

English

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Subjects

Subjects

Cookbooks
COOKING / Methods / Canning & Preserving
COOKING / Reference
COOKING / Specific Ingredients / Meat
Dried meat

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ISBN

9780760349144

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