James Martin's "Basic Instructions for Sausage Making, Curing & Smoking" Book
James Martin's "Basic Instructions for Sausage Making, Curing & Smoking" Book provides you with instructions and tips for processing and smoking your own home made sausages, ham, bacon and jerky.
Processing your own meat at home is an art that has been lost by many in our time, but is still possible, and can be an easy, enjoyable and rewarding experience. This 88 page book contains easy to understand instructions and lots of pictures. It was compiled especially for those with a desire to return to a more back to basics lifestyle. The purpose of this book is to provide clear, step by step instructions and helpful tips on sausage making, curing and smoking. Read about celery juice power - the all natural meat cure, usage and origins of spices, grinder care tips, answers to frequently asked questions about curing and smoking meat and a detailed section devoted to helping you formulate your very own recipes. The art of sausage making can be centered around an enjoyable time with family and friends. The object of this instructional book is to provide clear, concise instructions for those who wish to attain this satisfaction.
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