| In text & photos,
Clem explains what it takes to make excellent sausage &
jerky. Includes: selection of meat, choosing fat, salts & brines,
herbs and spices, grinding-mixing-and-stuffing, smokehouses, recipes, & more. Photos; 6x9
inches, 116 pgs.
Product Code# Fishing1362
BUY THAT PERFECT BATCH: THE HOWS AND WHYS OF MAKING SAUSAGE AND JERKEY for Only $11.79
|
|