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Written by an experienced team from Porter Road Butcher in Nashville
It covers all the basics of home sausage making with great photography and graphics throughout
Suitable for tying all types of air dried smallgoods
sweet Italian game sausage and wild game salami to name a few
This is an excellent read for those hoping to better understand the best cuts to use for sausage making and improve on their meat storage and handling techniques
The Gourmet Farmer South African Written by an experienced teamMatthew Evans, Nick Haddow & Ross O'Meara This beautifully presented book is a must have for any enthusiastic, do it yourself cook that appreciates food as it used to taste. Divided into four main categories; milk, meat, fish and vegetables and condiments, it provides simple, handcrafted techniques that allows readers to put their own personal stamp on the food they eat. From churning butter, mastering the art of dried sausage to smoking your own pork