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Clem Stechelin's "That Perfect Batch" Book
Clem Stechelin's "That Perfect Batch" Book explains the hows and whys of what it takes to make excellent sausage and jerky. 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.
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. Many photographs, 116 pages.
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