The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More
(eBook)
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Format
eBook
Language
English
ISBN
9781627888486
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Citations
APA Citation, 7th Edition (style guide)
Philip Hasheider., & Philip Hasheider|AUTHOR. (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)Philip Hasheider and Philip Hasheider|AUTHOR. 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)Philip Hasheider and Philip Hasheider|AUTHOR. 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)Philip Hasheider, and Philip Hasheider|AUTHOR. 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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Grouping Information
Grouped Work ID | a874199e-85a9-d469-baef-eac1099c82df-eng |
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Full title | complete book of jerky how to process prepare and dry beef venison turkey fish and more |
Author | hasheider philip |
Grouping Category | book |
Last Update | 2023-12-01 18:07:10PM |
Last Indexed | 2024-04-18 05:13:00AM |
Book Cover Information
Image Source | hoopla |
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First Loaded | Dec 7, 2019 |
Last Used | Dec 31, 2023 |
Hoopla Extract Information
stdClass Object ( [year] => 2015 [artist] => Philip Hasheider [fiction] => [coverImageUrl] => https://cover.hoopladigital.com/qua_9781627888486_270.jpeg [titleId] => 11692650 [isbn] => 9781627888486 [abridged] => [language] => ENGLISH [profanity] => [title] => The Complete Book of Jerky [demo] => [segments] => Array ( ) [pages] => 144 [children] => [artists] => Array ( [0] => stdClass Object ( [name] => Philip Hasheider [artistFormal] => Hasheider, Philip [relationship] => AUTHOR ) ) [genres] => Array ( [0] => Canning & Preserving [1] => Cooking [2] => Meat [3] => Methods [4] => Reference [5] => Specific Ingredients ) [price] => 1.05 [id] => 11692650 [edited] => [kind] => EBOOK [active] => 1 [upc] => [synopsis] => 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! [url] => https://www.hoopladigital.com/title/11692650 [pa] => [series] => Complete Meat [subtitle] => How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More [publisher] => Voyageur Press [purchaseModel] => INSTANT )