It is 1891 in the small town of Medway, Maine. The local rivers are alive with loggers, a few stores line the streets, and the residents work hard for small financial gain. Still, the town is quiet, peaceful, and without troublethat is, until a mutilated body is found on the side of the road. Mark Jr., a hard-working, single man and the new lawman in town, is suddenly propelled into a murder investigation of a young woman known to be a lady of the night. No one knows who she is, and now Mark must determine who killed her and why. Haunted by nightmares that nearly drive him insane, Mark begins questioning the towns residents and slowly assembles a mysterious puzzleone agonizing piece at a time. But then another mangled body is discovered, and Mark suddenly realizes the dead woman is the same one who came to him in an earlier dream. Mark has no idea that a murderer is attempting to open a gate to hell. In this gripping Western thriller, a young lawman must stop a meat-hungry serial killer before he slaughters another innocent woman.

The most comprehensive book available on sausage making and meat curing.

Sausages to kill for . . . The competition to go into business with Hernia's finest sausage makers is getting hotter than Magdalena Yoder's frying pan in this sizzling culinary cozy. Schmucker Brothers' Sausages are the talk of the town. The good folk of Hernia are obsessed with the delectable meaty treats, and the prospect of going into partnership with the brothers is proving equally irresistible to investors far and wide, including Magdalena Yoder's current guests at the Penn-Dutch Inn - grocery store chain CEOs Christine Landis and Kathleen Dooley, restaurant owner Terry Tazewell, and Mr Duckworth Limehouse. All four are in town to pitch a business deal to the Schmuckers. But after a visit to the brothers' pork factory, one of the would-be investors is found slaughtered back at the inn, and Mags must catch a murderer intent on turning her guests juicy pork dreams to rashers! Could there be more to the Schmuckers' sausages than meets the eye?

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more... To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker."

This comprehensive guide to making everything from Vienna Sausage to Spanish-Style Chorizo shows you how easy it is to make homemade sausages. With simple instructions for more than 100 recipes made from pork, beef, chicken, turkey, poultry, and fish — including classics like Kosher Salami and Italian Cotechino — you’re sure to find a sausage to suit your taste.

Fans of Aidells sausages know there's a whole world beyond kielbasa, and it starts with Bruce Aidells gourmet sausages. In BRUCE AIDELLS' COMPLETE SAUSAGE BOOK, the king of the links defines each type of sausage, explains its origin, teaches us how to make sausages, and treats us to his favorite recipes for cooking with them. Hundreds of related tips and essays on Aidells' never-ending quest for yet another great sausage round out the collection, which includes color photos of 16 of the most mouth-watering dishes. With the COMPLETE SAUSAGE BOOK in hand, you'll be ready to add this most versatile, hearty, and satisfying ingredient to your gourmet cooking repertoire.

A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.