The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More
- ISBN-10
- 0760349142
- ISBN-13
- 9780760349144
- Category
- Cooking
- Pages
- 144
- Language
- English
- Published
- 2015-12-07
- Publisher
- Voyageur Press (MN)
- Author
- Philip Hasheider
Description
Recipes and tips on turning meat, fish, and soy-based foods into jerky and using a food dehydrator, the oven, or even an open fire to make it.
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