Eldon was born in 1948 amid the Appalachian woodland in a tiny rental house adjacent to the Cutlip family farm in rural PA. He remembers hauling buckets of foamy-warm milk along rough-hewn planks that led to his grandparent's stone spring house, always ice cold, even in the summer heat. When he wasn't helping out in one way or another, he and his sidekick Stubby Tombs, roamed the farmland woods and streams in search of bullfrogs and creek chubs. Too, the smell of smoked sausages and jerky wafting through the cracks of the neighbors aging smokehouse promised a tasty snack for boys daring enough to sneak a piece or two.
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Eldon moved about in the 50 years since those special days on the Appalachian farm, making a living as a journeyman meat cutter at numerous mom-and-pop grocery stores and supermarket conglomerates. He boned beef for a mid-sized meat packing plant in Rochester, New York. During this time, he befriended an old-world sausage maker and gained first-hand knowledge about making all kinds of sausages and jerky.paragraph
Later, Eldon and his new wife, Karen, moved west and started their custom sausage kitchen in Harpster, Idaho. They operated the business successfully for seven years, producing some of the area's best wild game sausage and jerky. Eldon compiled a wealth of recipe formulas during that time, many of which are in this text. Others are from friends and by-gone acquaintances. I thank them for their contributions.The Sausage And Jerky Handbook has shown sausage and jerky makers how to make fresh sausage, smoked sausage, whole muscle jerky, and ground jerky for nearly three decades. There are 64 proven recipes, including detailed info about mixing, grinding, stuffing, casings, cures, smokers, smoke cooking, smoke chips, sawdust, nitrites, internal temperatures, and the best cuts of meat to use for jerky and sausage. Eldon uses his learned know-how to guide beginners through their first jerky and sausage-making sessions. His goal is to help you make delicious sausages and jerky on your first try; 4-color images, 113 pages.
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