Sausage and Jerky Hand Book
Manufacturer #: DKB-050 Sausage and Jerky Book by Eldon Cutlip features proven recipes andfail-safe instructions on how to make fresh and smoked sausage. Includeseverything you need to know to make delicious sausage andjerky on the very first try. Information on cures, smoking, smokers, nitrites, nitrates, smoke chips, internal temperatures, smoke cooking, dehydrators, more. How to make whole-muscle jerky and hamburgerjerky. Spiral bound. 113 Pages.”The difference between fresh sausage links and bulk sausage is obvious. Bulk sausage is loose like hamburger and link sausage is containedwithin a casing or compressed and formed by an extrusion process. Either way you need some sort of shaping apparatus to form links andhold them together.”
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