The Sausage And Jerky Makers Bible instructs you how to make homemade sausage and jerky using the author's proven recipes gleaned from 45-plus years of experience working in the meat industry as a journeyman meat cutter, beef boner, and sausage maker. He explains the utensils, equipment, ingredients, cures, casings, additives, and the procedures necessary to turn out delicious cured meats and fresh and smoked sausages like bratwurst, breakfast links, Italian sausage, andouille, kielbasa, hot dogs, salami, summer sausage, whole-muscle jerky, ground beef jerky to name a few. Some charcuterie favorites are beef and pork bacon, venison bacon, hams, corned beef, pastrami, capicola, and Genoa salami.
 
229 Author-Tested Recipes 
Color images throughout the book provide direction
Lay-flat binding holds the book open while you work. Softcover
Recipes feature both Standard and Metric measurements.