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Sausage and Jerky Handbook
Sausage and Jerky Handbook

Our Price: $15.95

Product Code: EKC-130

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: 4 of 5 Total Reviews: 6 Write a review »

  0 of 0 people found the following review helpful:
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:
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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  0 of 0 people found the following review helpful:
Great Compilation but printed in China September 28, 2014
Reviewer: TP from Bozeman, MT United States  
This is a great book to learn all about making your own sausage and jerky, including ground jerky.  It is packed with years of knowledge and experience about the process and key ingredients like curing salts.  I have used these recipes with my brother for years and finally bought my own copy of the book.  

My only major disappointment so far is that is says right inside the front cover that it was printed in China.  Really?  Why??  I have found numerous highly competitive print and print-ship shops in the USA.

One other comment...I'd like to see more information about fermentation and what ingredients are essential.  For example, why does a ground jerky recipe call for corn syrup solids?  Is it serving a key purpose or can I eliminate/substitute for that?

All in all, great book and I highly recommend it.  Thanks for sharing all your knowledge.

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  0 of 0 people found the following review helpful:
Jerky January 12, 2014
Reviewer: Stanley Coates from East Stroudsburg, PA United States  
5 stars--one of best books ever read

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  1 of 1 people found the following review helpful:
Sausage and Jerky Handbook November 19, 2012
Reviewer: Anonymous Person  
Love the book.  Great recipes.

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