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

Discussion in 'E-Books & Tutorials' started by kocogi, Dec 30, 2015.

  1. kocogi

    kocogi Active Member

    Joined:
    May 29, 2012
    Messages:
    17,043
    Likes Received:
    12
    Trophy Points:
    38
    [​IMG]

    Philip Hasheider, "The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More"
    English | 2015 | ISBN: 0760349142 | 144 pages | EPUB | 20 MB


    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!
    Buy Premium From My Links To Get Resumable Support,Max Speed & Support Me
    Code:
    Download ( NitroFlare )
    http://nitroflare.com/view/ACEE3B6B61AFB0B/vomdq.T.C.B.o.J.H.t.P.P.a.D.B.V.T.F.a.M.rar
    
    
    
    
    
    
    
    Oboom
    https://www.xxxxxxxx/8WC6F42C/vomdq.T.C.B.o.J.H.t.P.P.a.D.B.V.T.F.a.M.rar
     

Share This Page