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

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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

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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)

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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!

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  • 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  No   Report this review
  • Anonymous

    Posted April 26, 2010

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