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 cooked sausage, whole muscle and ground jerky, snack sticks, corned beef, briskets, bacons, pastrami and the list goes on and on... The author is from the Pacific Northwest and owned Southfork Sausage Company for years. You can't go wrong adding this book to your collection. I have about 10 books on smoking and curing and building smokers and this is my go to one.