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| #4224240 in Books | 2002-11-01 | Original language:English | PDF # 1 | 8.50 x.13 x5.51l,.23 | File type: PDF | 64 pages||1 of 1 people found the following review helpful.| Good jerky making info|By John D Riley|I tried several of his recipies. Most were okay. Found one that everyone loved. Had a couple that I didn't care for. Lots of good information about proper temps, different curing methods, cuts of meat ect.|From Booklist|The true Texan's culture of cattle, horses, and macho frontier lifestyle leaves little toleration for vegetarianism. The most loyal Texan will even argue that proper chili con carne has no beans in i
The process of making jerky may have been introduced thousands of years ago, but its popularity as a lightweight, economical, and nutritious source of protein continues ro grow. Larry Burrier, an expert cook and avid hunter, introduces you to this practical-and delicious-tradition by sharing tips that have been passed down through generations of the Burrier family. His step-by-step guide explains the various smoking and drying methods, which meats to use, how to prepare ...
You can specify the type of files you want, for your gadget.The Texas Link to Jerky Making | Larry Burrier. I was recommended this book by a dear friend of mine.
