The Sausage And Jerky Handbook explains the ABCs of making fresh and smoked sausage and homemade jerky and features ground and whole-muscle jerky recipes. If you're a sausage and jerky lover but tiring of paying sky-high prices for store-bought, it may be time to join the do-it-yourself crowd and make your own. It's easy to do, and you control the ingredients, meats, 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