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Sausage and Jerky Handbook
Sausage and Jerky Handbook


 
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Sausage and Jerky Book by Eldon Cutlip features proven recipes and fail-safe instructions on how to make fresh & smoked sausage & jerky at home. This book includes everything you need to know to make delicious sausage and jerky on the very first try.

Features over 63 proven sausage recipes and 30 proven jerky recipes including information on cures, smoking, smokers, nitrites, nitrates, smoke chips, internal temperatures, smoke cooking, dehydrators, more.  Learn how to make whole-muscle and ground, hamburger Jerky.

"The difference between fresh sausage links and bulk sausage is obvious. Bulk sausage is loose like hamburger and link sausage is contained within a casing or compressed and formed by an extrusion process. Either way you need some sort of shaping apparatus to form links and hold them together."   Information on cures, casings, stuffing sausage, correct smoke cooking temperatures.   Now in full color.

Average Rating: Average Rating: 4.5 of 5 4.5 of 5 Total Reviews: 9 Write a review »

  0 of 0 people found the following review helpful:
 
5 of 5 ordered book December 27, 2021
Reviewer: Harold Luzar from Durango, CO United States  
it arrived sooner than I expected

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  0 of 0 people found the following review helpful:
 
5 of 5 Sausage and Jerky Handbook April 21, 2021
Reviewer: Kellie schmaus from Winchester, ID United States  
love book it will help us out a lot thank you

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  0 of 0 people found the following review helpful:
 
4 of 5 sausage and jerky handbook February 5, 2018
Reviewer: Anonymous Person from lewiston, ID United States  
i have used both products and printed material in the past - when you were at harpster.  ithought it took to long to get the book from your place to mine.

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  0 of 0 people found the following review helpful:
 
1 of 5 all around jerky maker January 18, 2016
Reviewer: jack relling from lincoln city, OR United States  
total disaster. followed all the directions and there was juice running out of all the connections and running all over the paper roll. the hamburger would not come out even no matter how we did it. since the jerky didn't come out to well so we tried the snack stick thing. they came out just as bad. I had to try it but I think I will stick to the  rolling pin on the jerky and casings for the stixs.

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  0 of 0 people found the following review helpful:
 
5 of 5 shipping May 2, 2015
Reviewer: Ricardo Ramirez from Auberry, CA United States  
I have always been very happy with all Eldon's products. The handbook is fantastic and I recommend it every time someone wants to get started making their own sausage. What I am not happy with are the exorbitant shipping charges. This last order was $70 products $20 shipping...ridiculous.

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