The Sausage & Jerky Makers’ Bible: Complete Guide is a comprehensive resource for home meat processors who want to make homemade sausage, jerky, cured meats, bacon, ham, salami, and other charcuterie.
Featuring 229 kitchen-tested recipes and 546 full-color pages, this guide covers fresh, smoked, cooked, and fermented sausage, plus whole-muscle jerky, ground jerky, sticky jerky, dried deer sticks, and much more.
Recipes and techniques include Genoa salami, soppressata, corned beef, pastrami, capicola, beef brisket bacon, honey-cured bacon, chopped and formed bacon, picnic ham, smoked salmon, smoked turkey, and many other favorites.
Hundreds of full-color images help guide you through the process, while both Fahrenheit and Celsius measurements make recipes easy to follow. The convenient lay-flat binding keeps the book open while you're working.
Perfect for hunters, home processors, and sausage makers working with beef, pork, venison, and other wild game. A valuable reference for sausage making, jerky making, meat curing, meat smoking, charcuterie, deer processing, wild game processing, and home meat processing.
Book Details:
229 kitchen-tested recipes
546 pages
Hundreds of full-color images
Fahrenheit & Celsius measurements
Lay-flat binding