A massive 707 pages



The making of a sausage maker... There has been a need for a comprehensive on-volume reference on the home manufacture of meats and sausages. There are plenty of cookbooks loaded with recipes, but they do not build any foundation for the serious hobbyist. This book bridges the gap between technical textbooks and the requirements of the typical hobbyist.



Contains 172 recipes chosen for their originality and historical value. Although recipes play an imp0ortant role in these products, it is the process that ultimately decides the sausage quality.



Discover how easy it is to:

Apply cures and make brines

Smoke meats, poultry, game, and fish

Create your own recipes

Conform to the U.S. Government standards

Make fresh, smoked, emulsified, and fermented sausages

Make special sausages such as head cheeses, blood, and liver sausages

Make hams, bacon, and loins

Make air-dried products like jerky, biltong, and pemmican



Fully indexed