Sausage And Jerky Makers' Bible: Home Processor's Complete Guide to Charcuterie

This 4-color, comprehensive book (544 pages) is just in time for a new generation of meat curing enthusiasts smitten by the "charcuterie" movement that is sweeping the country and capturing the imagination of do-it yourself cure mongers. The author has amassed a collection of recipe/formulas gleaned from 40-plus years of experience working first-hand in all aspects of the meat curing business, both at the home level and in the meat industry as a journeyman meat cutter and a custom sausage maker. There are sixteen chapters of instruction and more than 225 kitchen-tested recipes that include fresh sausages, smoked and cooked sausage, dry and semi-dry cured sausage, emulsified sausage, ground jerky, whole-muscle jerky, bacon's, hams, capicola, smoked salmon, smoked turkey, venison Bresaola and more. Whether you are an enthusiastic newcomer or a practiced sausage maker, this all-encompassing text is your pathway into the fascinating world of charcuterie, and a must-have for anyone with a hankering to produce home-cured meats--domestic and wild alike. This no-nonsense, authoritative guide, takes the guesswork out of the meat curing process, providing a new medium for all skill levels to produce a first-rate product on the first try!