The Sausage And Jerky Handbook explains the ABCs of making fresh and smoked sausage and homemade jerky, featuring ground and whole-muscle jerky recipes. If you're a sausage and jerky lover tired of paying for store-bought, it may be time to make your own. It's easy to do, and you control the ingredients, meat, lean-to-fat ratio, salt content, herbs and spices, seasonings, additives, preservatives, and cased or uncased.   
 
An abridged version of the Sausage And Jerky Makers' Bible Book   
66 Proven Recipes
Color Images, 113 Pages