The Hows and Whys of Making Sausage & Jerky
By Clem Stechelin
With the tremendous rise of interest in making sausage and jerky at home — whether wild game or beef is used as the source of meat — it was only natural that a master butcher like Clem Stechelin of LaPine, Oregon, developer of the famed Oregon Trail Jerky Mix and 40 years experience as a meat cutter, would come up with a detailed guidebook. In text and photograph, Clem explains the hows and whys of what it takes to make excellent sausage and jerky. Chapters include Selection of Meat, Choosing Fat, Salts and Brines, Herbs and Spices For Your Sausage, Grinding-Mixing-and-Stuffing, Smokehouses, Fresh Sausage Directions and Recipes, Partly Cooked Sausage Directions and Recipes, Fully Cooked Sausage Directions and Recipes, Jerky Directions and Recipes, Fish Curing, Brining and Smoking, plus a special chapter on Clem's Special Lazy Day Jerky and Sausage. Issued in 5½ by 8½ format, comb binding. Many photographs, 116 pages. You can also find Clem's DVD-Solutions for Meat Cutting in our DVD section, and his seasoning, and his simple and ready to use sausage and jerky kits are featured in our seasonings section.
ISBN 0-912299-67-3 That Perfect Batch: Making Sausage & Jerky at Home — $12.95