Make Jerky & Sausage at Home

By Robert Stetson

I was walking around in my local mega-mart the other day, when I happened to see a large variety of beef jerky. They wanted $16 for a little bag of the stuff I have been making my own jerky for a long time and although the stuff sold in the stores will still be standing after the next ice age, fresh jerky does taste better, believe it or not. Sometimes, the spices are either too heavy, or too mild. The beauty of making your own is in the ability to make it exactly the way you like it. Also, it's nice to know exactly what's in it. For those of you who are concerned about your health, you can have fresh sausage, made exactly the way you like it, without all of those additives that go into the commercially made products. This book shows you exactly how to make your own jerky and sausage links and patties.

• Format: Paperback
• Language: English
• ISBN: 1539158047
• ISBN13: 9781539158042
• Release Date: October 2016
• Publisher: Createspace Independent Publishing Platform
• Length: 66 Pages
• Weight: 0.30 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"