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The Sausage And Jerky Makers Bible book includes sixteen chapters of instruction and more than 225 kitchen-tested recipes that include fresh sausage, smoked and cooked sausage, dry and semi-dry cured sausage, emulsified sausage, ground jerky, whole-muscle jerky, bacon's, hams, capicola, smoked salmon, venison Bresaola and much more. The recipe formulas are the results of 40-plus years of experience working first-hand in all aspects of the meat curing business, both at the home level and in the meat industry as a journeyman meat cutter and a custom sausage maker.