Contact us on (02) 8445 2300
For all customer service and order enquiries

Woodslane Online Catalogues

Jerky

Make Your Own Delicious Jerky And Jerky Dishes Using Beef, Venison, Fish, Or Fowl
Description
Author
Biography
Reviews
Google
Preview
A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.
A. D. Livingston writes a regular column for Gray's Sporting Journal and is the author of more than a dozen cookbooks, including Cast-Iron Cooking; Cold-Smoking and Salt-Curing Meat, Fish, and Game; The Curmudgeon's Book of Skillet Cooking; Jerky; Sausage; The Freshwater Fish Cookbook; The Whole Grain Cookbook; and On the Grill. He cooks, fishes, hunts, and writes from his home in Wewahitchka, Florida.
"Your mouth will water just reading the recipes."--Sportsmen's Series: Big Game (a special edition of Fishing & Hunting News magazine)
Google Preview content