The author of Sausage Making instructs you in how to use the different types of casings, types of bacteria to be aware of, smokehouses and how to make one. He then 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. Hard cover book with 175 pages.
by Jerry Predika
