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Philip Hasheider
"A guide to making jerky and pemmican, including recipes for beef, venison, fish, bird, and vegan jerky"--
| Pages | 144 |
|---|---|
| Search language | english |
| ISBN_10 | 0-760-34914-2 primary |
| ISBN_13 | 978-0-760-34914-4 primary |
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