Dakota Sausage Stuffer Sausage And Jerky Hand Book, Model# DKB-050
You're viewing our Dakotah Sausage and Jerky Handbook. The Sausage and Jerky Handbook by Eldon Cutlip features 30 jerky recipes and step-by-step instructions on how to make fresh and smoked sausage. Includes instructions on how to make delicious sausage and jerky, and information about smokers, smoking, cures, smoke chips, internal temperatures, smoke cooking, nitrites, nitrates, dehydrators, and more. Features instructions on how to make whole-muscle jerky and hamburger jerky. 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 contained within a casing or compressed and formed by an extrusion process. Either way you need some sort of shaping apparatus to form links and hold them together." Please contact us with any questions you may have about our products. Scroll down to view our Dakotah Sausage and Jerky Handbook.