That Perfect Batch: The Hows and Whys of Making Sausage and Jerky

( 3 )
Available through our Marketplace sellers.
See All Options
Other sellers (Other Format)
  • All (11) from $1.99   
  • New (3) from $14.05   
  • Used (8) from $1.99   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$14.05
Ad Infinitum Books NY
Seller since 2005

Feedback rating:

(62)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
Stevensville 2007 Softcover Fourth Printing. 116 pages. Comb binding. Brand New Book. COOKBOOKS. With the tremendous rise of interest in making sausage and jerky at home ... &emdash; whether wild game or beef is used as the source of meat &emdash; it was only natural that a master butcher like Clem Stechelin of LaPine, Oregon, developer of the famed Oregon Trail Jerky Mix and 40 years experience as a meat cutter, would come up with a detailed guidebook. In text and photograph, Clem explains the hows and whys of what it takes to make excellent sausage and jerky. Chapters include Selection of Meat, Choosing Fat, Salts and Brines, Herbs and Spices For Your Sausage, Grinding-Mixing-and-Stuffing, Smokehouses, Fresh Sausage Directions and Recipes, Partly Cooked Sausage Directions and Recipes, Fully Cooked Sausage Directions and Recipes, Jerky Directions and Recipes, Fish Curing, Brining and Smoking, plus a special chapter on Clem's Special Lazy Day Jerky and Sausage. Issued in 51⁄ 2 by 81⁄ 2 format, com Read more Show Less

Ships from: Mount Vernon, NY

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$19.26
Extremely_Reliable
Seller since 2007

Feedback rating:

(7893)

Condition: New
Buy with confidence. Excellent Customer Service & Return policy.

Ships from: Richmond, TX

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
$94.50
Books Revisited
Seller since 2013

Feedback rating:

(98)

Condition: New
Brand New Item.

Ships from: Chatham, NJ

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

More About This Book

Product Details

  • ISBN-13: 9780912299679
  • Publisher: Stoneydale Press Publishing Company
  • Publication date: 1/28/1996
  • Format: Spiral Bound
  • Pages: 136
  • Product dimensions: 5.90 (w) x 8.40 (h) x 0.50 (d)

Customer Reviews

Average Rating 5
( 3 )
Rating Distribution

5 Star

(3)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Review Guidelines
Add Recommendations
Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 3 Customer Reviews

  • Anonymous

    Posted August 16, 2000

    A must have book for anyone interested in making Sausage or jerky!

    Clem has taken the mystery out of sausage and jerky making. This volume is easy to understand and makes the process enjoyable. Clem's method eliminates the necessity for expensive equipment and GREAT sausage and jerky can be made in ANY kitchen!!! Wonderfully written!

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted February 23, 2000

    Great book for anyone

    I learned many helpful tips and information that made my jerky and sausage making much easier. Very informative and easy to understand.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted April 26, 2010

    No text was provided for this review.

Sort by: Showing all of 3 Customer Reviews
If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)