Synopsis
The Sausage And Jerky Makers' Bible has over 500 pages of expert meat curing instruction, including 229 proven recipes. There are fresh sausage, smoked and cooked sausage, dry cure sausage, and semi-dry cure sausage recipes. Also, ground jerky, sticky jerky, whole-muscle jerky, and several specialty meat (charcuterie) recipes. Hundreds of 4-color images and step-by-step pictorials. The lay-flat binding allows the book to lay flat.<P> Recipe formulas include bratwurst, pork sausage, chipotle, Mexican chorizo, chicken Italian, vegetarian bean, linguica, kielbasa, ring bologna, pepperoni, slimm jimmy sticks, smokehouse jerky, honey barbecue jerky, bierwurst, salami, summer sausage, beef brisket bacon, hillbilly bacon, capicola, pastrami, corned beef, dried beef, picnic ham, smoked turkey, smoked salmon and many more! Recipes feature both Fahrenheit and Metric measurements.
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About the Author
Eldon was born in 1948 amid the Appalachian woodland in a tiny rental house adjacent to the Cutlip family farm in rural Pennsylvania. He remembers hauling buckets of foamy-warm milk along rough-hewn planks that led to his grandparent's stone spring house. Always ice cold, even in the summer heat.<P> When he wasn't helping out, he and his sidekick Stubby Tombs roamed the farmland woods and streams in search of bullfrogs and creek chubs. Sometimes, the smell of maple-smoked sausages and jerky wafted through the cracks of a neighbors aging smokehouse. It was seriously tempting, promising a tasty treat for boys slippery enough to sneak a piece or two.<P> Eldon moved about in the 50 years since those special days on the Appalachian farm, making a living as a journeyman meat cutter at numerous mom-and-pop grocery stores and supermarket conglomerates. And he boned beef for a mid-sized meat packing plant in Rochester, New York, at which point he befriended an old-world sausage maker and gained a wealth of first-hand knowledge about the art of making sausage.<P> Eldon and his wife, Karen, moved west and started a small custom sausage kitchen of their own in Harpster, Idaho. They operated the business successfully for seven years, arguably producing some of the state's best wild game sausage and jerky. Eldon compiled a wealth of recipe formulas during that time, many of which are in this text. Others are from friends and bygone acquaintances. I thank them for their contributions.
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Sausage And Jerky Makers' Bible: The Home Processor's Complete Guide To Charcuterie
Seller: -OnTimeBooks-, Phoenix, AZ, U.S.A.
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Condition: very_good. Gently read. May have name of previous ownership, or ex-library edition. Binding tight; spine straight and smooth, with no creasing; covers clean and crisp. Minimal signs of handling or shelving. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships USPS Media Mail. Seller Inventory # OTV.0964492229.VG