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That Perfect Batch

 

Category: Food: Cookbooks: Game

 


Author:
Clem Stechelin

 

Copyright/published Year: by Stoneydale

 

ISBN: 0-912299-67-3

 

Binding: Comb


Description:
The Hows and Whys of Making Sausage and Jerky By Clem Stechelin With the tremendous rise of interest in making sausage and jerky at home _ whether wild game or beef is used as the source of meat _ it was only natural that a master butcher like Clem Stechelin of Springfield, 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 5½ by 8½ format, comb binding. Many photographs, 116 pages.

 


Condition Information

This book is new.

 

 

 

 

 

 

 


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