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

Book Cover
Average Rating
Author
Hasheider, Philip, 1951-
Published
Minneapolis, MN : Voyageur Press, 2015.
Physical Desc
144 pages : color illustrations ; 23 cm
Status
On Shelf
Canon City Public Library - NONFICTION
664 HAS
1 available
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LocationCall NumberStatus
Canon City Public Library - NONFICTION664 HASOn Shelf
LocationCall NumberStatus
Lincoln County Bookmobile - NONFICTION664.902 HASOn Shelf

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Subjects

LC Subjects
Cookbooks.
Dried meat.
Bisac Subjects
Cooking / Methods / Canning & Preserving.
Cooking / Reference
Cooking / Specific Ingredients / Meat.

More Details

Published
Minneapolis, MN : Voyageur Press, 2015.
Format
Book
Language
English

Notes

Bibliography
Includes bibliographical references (page 104) and index.
Description
"A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--,Provided by publisher.

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Citations

APA Citation, 7th Edition (style guide)

Hasheider, P. (2015). The complete book of jerky: how to process, prepare, and dry beef, venison, turkey, fish, and more . Voyageur Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Hasheider, Philip, 1951-. 2015. The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More. Voyageur Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Hasheider, Philip, 1951-. The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More Voyageur Press, 2015.

MLA Citation, 9th Edition (style guide)

Hasheider, Philip. The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More Voyageur Press, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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