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Sausage and Jerky Recipes/Information |
Sausage/Jerky Handbook |
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Features over 30 proven jerky recipes including information on cures, smoking, smokers, nitrites, nitrates, smoke chips, internal temperatures, smoke cooking, dehydrators, more. Learn how to make whole-muscle and ground, hamburger Jerky. about the author
DKB-050 98 Ways To Cook Venison features more than 100 venison recipes including Apple Cider Pork Chops, Herbed Steak, Grilled Rounds, Sour Cream Burgers, Stir Fry, Teriyaki Grill, Dried Venison, Mince Meat, Pastrami, Prime Rib of Venison, Chicken Fried Steak, Canned Venison and so much more. Includes instructional black & white photos on how to roll and tie a roast and venison yield chart. Spiral bound. 113 Pages.
DKB-051 Eldon R. Cutlip was born amid the Appalachian woodland near a small rural town in Pennsylvania during mid 1948 in a tiny rental house adjacent to his grandparents farm. From the moment he could travel alone, he roamed the surrounding woods and creeks in search of bullfrogs, creek chubs and any kind of mischief he could muster up. By age nine, Eldon was already 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 the 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 snag a piece or two when the day long chores were done. Small wonder Eldon became infatuated with sausage and jerky making at an early age. In the years since, Eldon has formulated hundreds of sausage and jerky recipes as an amateur and during his stint as a journeyman meat cutter for grocery chains large and small. He also worked in a commercial sausage plant and recently owned and operated a custom sausage kitchen in Harpster, Idaho.
In
addition to numerous game care articles Eldon has
also produced two video's "Easy Sausage Making and
"Easy Deer Cutting" and authored the "Sausage and
Jerky Handbook" and "98 Ways to Cook Venison". Eldon
R. Cutlip writes from first-hand knowledge. |
Make ground,
hamburger jerky the easy way The difference between fresh sausage links and bulk sausage is obvious. Bulk sausage is loose like hamburger and link sausage is contained within a casing or compressed and formed by an extrusion process. Either way you need some sort of shaping apparatus to form links and hold them together. Hence the sausage stuffer and the skinless sausage extruder.
The recipes in this book take advantage of venison's concentrated flavor by suggesting spice proportions that enhance rather than "cover up" its exquisite wild taste. The soups and stews are thick and full bodied. Roasts are seasoned to perfection and cooked in such a way as to produce the best possible flavor and texture for each cut of meat. There's no second guessing which steak to use because each recipe spells out the correct cut of venison for the best results. |
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Book
on jerky making is getting great reviews from home jerky
makers. This clear-cut jerky making book by Eldon R. Cutlip
explains how easy it is to make jerky and sausage. The
recipes in the book are simple and produce great jerky on
the first try.
