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The complete book of jerky: how to process, prepare, and dry beef, venison, turkey, fish, and more
The complete book of jerky: how to process, prepare, and dry beef, venison, turkey, fish, and more
Author
Hasheider, Philip, 1951-
Language
English
Book
Show Edition
On Shelf
Berea - Adult Non-Fiction
664.902 Hasheider
1 available
Five Forks - Adult Non-Fiction
664.902 Hasheider
1 available
Greer - Adult Non-Fiction
664.902 Hasheider
1 available
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Subjects
LC Subjects
Dried meat
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Contributors
Hasheider, Philip
Author
ISBN
9780760349144
9781627888486
UPC
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