ebooks and download videos Search All  Title  Author 
Home / Nonfiction / Cooking / Specific Ingredients / Meat

The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More

| £16.74 | €18.67 | Ca$27.30 | Au$26.91
by Philip Hasheider
What is this?DRM-EPUB by download  |  $19.99
What is this?DRM-PDF by download  |  $19.99
add to wish list
The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More by Philip Hasheider

Sink your teeth into the ultimate homemade treat! High in protein, low in fat, and tasty--it's no surprise that jerky has been a popular snack for decades. While commercially made jerky is easy to find in stores, it has a few downsides: it's expensive, often high in sodium, and the flavors are limited. When you make your own jerky, hunters can make use of their own game, fishers can use their fresh catch, and conscious consumers can use locally sourced meat. Of course, the flavor options go far beyond cracked black pepper as well! From classics such as smoked salmon and teriyaki beef to more creative options such as spicy turkey, savory tofu, and soy and brown sugar venison, the choice is yours! Author Philip Hasheider, a butchery expert, will walk you through basic butchery for larger cuts of meat, how different muscles (and fish) translate into jerky, and a variety of ways to prepare jerky using a food dehydrator or a smoker. Marinated, flavored, or plain and simple, learn how to make the jerky you crave!

To view this DRM protected ebook on your desktop or laptop you will need to have Adobe Digital Editions installed. It is a free software. We also strongly recommend that you sign up for an AdobeID at the Adobe website. For more details please see FAQ 1&2. To view this ebook on an iPhone, iPad or Android mobile device you will need the Adobe Digital Editions app, or BlueFire Reader or Txtr app. These are free, too. For more details see this article.

SHARE  Share by Email  Share on Facebook  Share on Twitter  Share on Linked In  Share on Delicious
or call in the US toll free 1-888-866-9150 product ID: 800893

Ebook Details
Pages: 144
Size: 41.8 MB
Publisher: Voyageur Press
Date published:   2015
ISBN: 9781627888486 (DRM-EPUB)
2370007195428 (DRM-PDF)

DRM Settings
Copying:not allowed
Printing:not allowed
Read Aloud:  not allowed

This product is listed in the following category:

Nonfiction > Cooking > Specific Ingredients > Meat

This author has products in the following categories:

Nonfiction > Technology > Agriculture > Animal Husbandry
Nonfiction > Nature
Nonfiction > Nature > Animals
Nonfiction > Business & Economics > Industries > Agribusiness
Nonfiction > Cooking > Specific Ingredients > Game
Nonfiction > Pets
Nonfiction > Cooking > Specific Ingredients > Meat
Nonfiction > House & Home > Sustainable Living

If you find anything wrong with this product listing, perhaps the description is wrong, the author is incorrect, or it is listed in the wrong category, then please contact us. We will promptly address your feedback.

Submit 5 page SummaryWhat is this?

© 2016