By Eldon R. Cutlip
This newly-expanded and updated, in early 2012, fourth edition of Eldon Cutlip’s popular Sausage & Jerky Handbook will enable you to easily make sausage and jerky at home. Eldon has been involved in the business of making sausage and jerky for more than 40 years, during which time he owned and operated a custom sausage kitchen and a popular sausage and jerky supply store. This book, which first came out in 1994, is packed with information and recipes for the do-it-yourselfer. It tells how to make fresh sausage, including a fail-safe smoke-cooking schedule that will work with any smokehouse, and how to make jerky from the field to the table. Details on smoke-cooked sausage, fresh sausage, snack sticks, ground jerky, whole-muscle jerky, pemmican, bratwurst, chicken-Italian sausage, Mexican Chorizo, Polish sausage, pork sausage, and many others. Comb binding, 5½ by 8½ -inch format,110 pages. Many color photographs, including a sequence for the step-by-step process for making sausage links.
ISBN 0-9644922-1-0 Sausage & Jerky Handbook – $16.95