There are 544 pages of expert meat curing info that instruct the reader how to make delicious sausage and jerky on the first try. A total of 229 meat curing recipes including dry and semi-dry cure sausage, smoked and cooked sausage, cooked sausage, fresh sausage, whole-muscle jerky, sticky jerky, ground jerky, dried deer sticks, salami Genoa, salami soppressata, corned beef, beef brisket bacon, honey-cured bacon, capicola, pastrami, picnic ham, smoked turkey, chopped and formed bacon, venison Bresaola and so much more. Features both Fahrenheit and Metric measurements throughout. Hundreds of 4-color images, perfect-sewn soft cover, lay-flat binding.If you expect to make a lot of sausageaabigger is betteraaso choose your next meat grinder accordingly. Manual Meat Grinders Manual Meat Grinders Manual Meat Grinders Manual Meat Grinders Manual Meat Grinders Nearly all of theanbsp;...
|Title||:||Sausage and Jerky Makers' Bible|
|Author||:||Eldon Russell Cutlip|
|Publisher||:||Eldon Russell Cutlip - 2014-09-15|