More than a recipe book, the Sausage and Jerky Maker’s Bible brings together decades of Eldon Cutlip’s hands-on experience in meat cutting, sausage making, jerky making, curing, smoking, and home meat processing.  

With 229 author-tested recipes, this practical guide walks home processors through the equipment, ingredients, casings, cures, additives, and techniques used to make fresh and smoked sausage, whole-muscle and ground jerky, bacon, ham, salami, pastrami, and more.

Whether you’re making your first batch or refining recipes you’ve used for years, Eldon’s straightforward guidance gives you the knowledge and formulas to make better sausage and jerky at home.

• 229 author-tested recipes

• 45+ years of meat-industry experience behind the book

• Fresh, smoked, cooked, dry and semi-dry sausage recipes

• Whole-muscle and ground jerky recipes

• Bacon, ham, pastrami, salami and other cured-meat recipes

• Guidance on equipment, casings, cures, ingredients and processing methods

• Standard and metric measurements

• Lay-flat binding designed to stay open while you work

• Full-color images throughout