IMPORTANT UPDATES:
Today we're shipping orders for in-stock items placed July 1. Customer service is available by email and phone. If we can’t take your call immediately, we’ll get back to you as fast as possible. We greatly appreciate your business, and we’re doing our very best to serve you.

Price increase coming: Our Mexican Vanilla supplier informed us that due to increased labor, material, and shipping costs, they're raising prices soon. Order now to beat the price increases!

How to Make Jerky: Complete Guide Book

SKU: JU857 Shop more LEM items
$21.95
In Stock (3+ in stock) Usually ships in 1-3 business days.
click for
details
Low $10 per order flat-rate shipping!

Why Buy from PHG?

  • Quality, curated product selection
  • Prompt, personal customer service
  • 100% satisfaction guarantee
Accepted credit cards
Canadian orders by phone!Canadian orders by phone

Description

How to Make Jerky: Complete Guide Book

If it walks, flies or swims, this book will tell you how to make jerky or snack sticks from it. Make jerky from ground meat, meat strips, or chunks of meat. Covers jerky making from the pioneer days up to today's modern methods. Lots of information on beef jerky, and a special section for venison jerky. Loaded with recipes, this book is a must for the jerky maker. By A.D. Livingston, 144 pages.

 

  • “If my life ran as well as my experience with your one-of-a-kind company... Talkin' Queen for a day!”

    – Cris C., FL

Did we forget something? If you need more information about this product, please tell us what else you'd like to know with a quick email or live chat!

Specs

BrandLEM
Width5.5"
Depth0.5"
Height8.5"
Product Weight (lbs.)6 oz
Page Count144
BindingPerfect
CoverSoftcover
ISBN9781599219844
OriginImported

Shipping

We stock this product in our Nebraska warehouse. Most of our shipments are by FedEx Ground or Home Delivery and you should receive your order in five business days or less from ship-out. Click here for more information about shipping.

Reviews

See product description below.

Return to top
Back to top