There are 544 pages of expert meat curing info that instruct the reader how to make delicious sausage and jerky on the first try. A total of 229 meat curing recipes including dry and semi-dry cure sausage, smoked and cooked sausage, cooked sausage, fresh sausage, whole-muscle jerky, sticky jerky, ground jerky, dried deer sticks, salami Genoa, salami soppressata, corned beef, beef brisket bacon, honey-cured bacon, capicola, pastrami, picnic ham, smoked turkey, chopped and formed bacon, venison Bresaola and so much more. Features both Fahrenheit and Metric measurements throughout. Hundreds of 4-color images, perfect-sewn soft cover, lay-flat binding.Cervelat (or summer sausage) is a semi-dry sausage generally made from ground beef or pork, or a combination of the two ... breaks down to about 2 tsp or 6.25 grams per batch (see manufacturera#39;s complete instructions which comes with each packet). *Keep in mind that if larger casings are used to make this sausage, the drying time will need to be increased accordingly to achieve a 30% weight loss.
|Title||:||Sausage and Jerky Makers' Bible|
|Author||:||Eldon Russell Cutlip|
|Publisher||:||Eldon Russell Cutlip - 2014-09-15|