Books

Sausage And Jerky Makers' Bible: The Home Processor's Complete Guide To Charcuterie

The Best Book on the market for Smoking and Curing Meats.

Kirby27

Pros: 540 pages, Lay Flat Book Design. Great Info for the beginner as well as the experienced. Over 200 recipes. Hundreds of 4-color pictures.

Cons: Printed in China

If you ever wanted to make sausage and jerky this is the book that will get you started. Easy step-by-step instructions show you how to bone out a deer for sausage and jerky. Also includes both Fahrenheit and Celsius measurements. Hundreds of 4-color images provide directions. This is by far the best book I've come across since I've been smoking and curing meats. Over 200 recipes for smoked and...
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Not what I was expecting
Not what I was expecting
Great book for the Noob Smoker!
Great book for the Noob Smoker!
50 Results
Sausage And Jerky Makers' Bible: The Home Processor's Complete Guide To Charcuterie

Sausage And Jerky Makers' Bible: The Home Processor's Complete Guide To Charcuterie

“If you ever wanted to make sausage and jerky this is the book that will get you started. Easy step-by-step instructions show you how to bone out a deer for sausage and jerky. Also includes both Fahrenheit and Celsius measurements. Hundreds of 4-color images provide directions. This is by far the best book I've come across since I've been smoking and curing meats. Over 200 recipes for smoked and...” --Kirby27

100% Positive Reviews
Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue BY Jamison, Cheryl (1996) [Paperback]

Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue BY Jamison, Cheryl (1996) [Paperback]

“These folks have been rocking BBQ old school and new for a couple of decades. I have tried many of their recipes, from this book and the newer one, and every one is a winner. ” --Geoffchef

100% Positive Reviews
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue By Cheryl Alters Jamison, Bill Jamison

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue By Cheryl Alters Jamison, Bill Jamison

“I received the Smoke & Spice cookbook as a gift.  It is an excellent read for anyone who wants to learn to BBQ.  The authors take care to explain the terminology and differences between various techniques.  Not just a recipe book, the cookbook also provides some history and stories behind the recipes and regional differences in BBQ.  Covers the basics and lots more. ...” --WhtPlainsSmoker

100% Positive Reviews
Smoking Meat: The Essential Guide to Real Barbecue

Smoking Meat: The Essential Guide to Real Barbecue

“I like this book alot.   I am new to smoking and this book was recommended to me by numerous people. now that I have it I see why. It walks the beginner step by step from building the fire, starting the smoker, picking the wood, right upt to eating.  lol The book shows how to smoke giving examples for 3 different types of smokers.  I thought that was brilliant. I likes...” --Rob Sicc

100% Positive Reviews
Meat Smoking and Smokehouse Design

Meat Smoking and Smokehouse Design

“I'm fairly new to smoking, I've been doing it for a few years with a "Little Chief" but wanted to have better results and do some cold smoking, so I signed this book out from my library.  I really should buy this book, the information in here is excellent and has really helped me into trying some new things like back bacon and the main reason I wanted to cold smoke, Polish sausage....” --Leaky

100% Positive Reviews
Great Sausage Recipes and Meat Curing by Rytek Kutas

Great Sausage Recipes and Meat Curing by Rytek Kutas

“I know it's bad form to be underwhelmed by this book, but am I the only one who actually read it? There are duplicated parts, there is no discernible order to it, and it is mostly aimed at people intending to open a sausage shop in the 1970s. The only parts that are really useful are a short section on trichinosis and the last third of the book where the recipes are. Don't get me wrong, there...” --scubohuntr

80% Positive Reviews
Sausage: Recipes for Making and Cooking with Homemade Sausage

Sausage: Recipes for Making and Cooking with Homemade Sausage

Think Beyond the Link   You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since...

Home Curing Of Bacon And Hams

Home Curing Of Bacon And Hams

Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham. Contents include: Utilisation of the Different Parts of the Pig - Body Proportions and Breed Type - Priciples of Breeding in Relation to Curing - Care and Management in Relation to Curing - Slaughter - Inspection of Offals and Carcass - Methods of Cutting - Premises, Equipment, and Utensils for Home...