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Venison: Jerky, Sausage & Marinades
Gourmet chef and accomplished "camp cook" Kate Fiduccia, along with Helen DeFreese, guides you through the use of delicious marinades in cooking wild game, smoking meat and preparing jerky, along with the secrets of successful smoking and drying. You will also learn how to make sausage - summer, smoked links, salami, breakfast, patties and bulk, along with how to select equipment and ingredients, including grinders, stuffers, casings and seasonings.
192 pages, Paperback
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