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The Sausage And Jerky Handbook has been teaching sausage and jerky makers how to make sausage and jerky for over a decade. Features 64 proven sausage and jerky recipes as well as information about cures, smoking, smokers, smoke cooking, smoke chips, nitrites, nitrates, internal temperatures and more. Eldon Russell Cutlip shares a lifetime of knowledge as he guides the home processor through the sausage making and jerky making process (4-color images throughout, ring bound, 113 pages).
"synopsis" may belong to another edition of this title.
Eldon was born in 1948 amid the Appalachian woodland in a tiny rental house adjacent to his grandparents farm in rural Pennsylvania. From the moment he was old enough to travel alone, he roamed the surrounding woods and creeks in search of bullfrogs, creek chubs and any kind of mischief he and best pals could muster up.
By age nine, Eldon was hard at work hauling buckets of foamy-warm milk along rough-hewn planks that led to his grandfather's stone spring house, always ice cold even in the heat of Summer.
Too, the tempting smell of maple-smoked sausages and jerky wafted temptingly through the cracks of the neighbors aging smokehouse, promising a special treat to someone canny enough to sneak a piece or two when the day-long chores were done.
Eldon moved about in the 65 years since those treasured days on the Appalachian farm, making a living as a journeyman meat cutter at numerous mom-and-pop grocery stores and supermarket conglomerates. Eldon boned meat for a mid-size sausage plant, during which time he helped out in the companies sausage kitchen whenever he could, learning about the craft straight from an old-world sausage maker.
Eldon and wife, Karen, started their renowned custom sausage kitchen in Harpster, Idaho, which they operated successfully for seven years, producing some of the best custom sausage and jerky in the state. During this time, Eldon, was able to compile a substantial number of recipe/formulas, many of which have been included in this book. Others are from friends and bygone acquaintances.
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Book Description Stoneydale Press Stev, Stevensville. No binding. Condition: New. 114 pages. Wire binding. Brand new. COOKBOOKS. In 1996 master sausage and jerky maker Eldon R. Cutlip of Grangeville, Idaho, came out with the third edition of his popular "Sausage & Jerky Handbook," which includes everything you need to know for making smoked sausage and jerky at home. The book is packed with information and recipes for the do-it-yourselfer. It tells how to make fresh sausage, includes a fail-safe smoke/cooking schedule that will work with any smokehouse, and how to make jerky from field to table. The book also explains why bear meat makes great sausage. Wire binding, 114 pages. (Key Words: Cookbook, Smoking Meat, Sausage, Jerky, Eldon R. Cutlip). Seller Inventory # 68864X23
Book Description Elk Mountain Products, 1994. Ring-bound. Condition: New. Never used!. Seller Inventory # P110964492210
Book Description Elk Mountain Products, 1994. Ring-bound. Condition: New. Brand New!. Seller Inventory # VIB0964492210
Book Description Elk Mountain Products, 1994. Condition: New. book. Seller Inventory # M0964492210