Instruction on how to use the different types of casings, types of bacteria to be aware of, smokehouses and how to make one. This book also explains the various types of sausage; fresh, dry and semi-dry, as well as jerky making. There are over 230 recipes of every kind of sausage and jerky you can imagine in this book.
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.
- Author: Jerry Predika
- Hardcover: 182 pages
- Publisher: Stackpole Books
- Language: English
- Product Dimensions: 0.8 x 5.6 x 8.5 inches
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