Explore the full spectrum of sausage making with this detailed cookbook. Learn how to use different types of casings, understand the role of bacteria in meat processing, and build your own smokehouse. This guide covers fresh, dry, and semi-dry sausages, plus jerky making techniques. With over 230 recipes for every kind of sausage and jerky imaginable, this book is a must-have for home cooks and meat enthusiasts alike.
Save 10% on this item when you buy this item along with one of the Briner Buckets. No promo code is needed. Just add both to your cart for the discount.
Specs
- Author: Jerry Predika
- Format: Hardcover
- Page Count: 182
- Publisher: Stackpole Books
- Publication Year: 1983
- Language: English
- Dimensions: 5.6 x 0.8 x 8.5 inches




























Meet the #LEMNation
Here, you’ll find a community of passionate hunters, processors, and outdoor enthusiasts just like you. Whether you’re grinding, stuffing, slicing, or sealing, #LEMNation is where we share tips, inspiration, and success stories from the field to the table.Get Inspired – See what fellow meat processors are creating.
Learn & Improve – Discover pro tips, recipes, and product insights.
Share Your Success – Tag us @lemproducts to showcase your latest game processing wins!
Join the conversation and be part of the ultimate community for DIY butchering and meat processing. Welcome to #LEMNation!
#LEMNATION