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.
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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