Guides and Literature
Smoking meat and fish takes practice -- use our resources to get it done just right.
 Book: That Perfect Batch
That Perfect Batch: The Hows and Whys
of Making Sausage and Jerky
by Clem Stechelin
Clem leaves no ground uncovered in this essential manual for home smokers.
Covered material includes:
- Selection of meat, fat, salts and brines
- Herbs and spices for your sausage
- Mixing and stuffing
- Directions and 70 recipes for jerky and sausage
- Fish curing
- A special chapter on Clem's special lazy day jerky and sausage.
 DVD: Solutions for Meat Cutting
Solutions for Meat Cutting and
Jerky & Sausage Made Easy
featuring Clem Stechelin with Larry D. Jones, Mike Bybee, Jody Stechelin, and Mena Boekoff
Just released on DVD!
The first hour features step-by-step instructions on boning out deer and elk. The second hour contains instructions for making jerky in your oven, sausage rolls from your oven, and 15 minutes on making skinless link sausage in your kitchen.
 Video: Solutions for Cutting Meat
Solutions for Cutting Meat
featuring Clem Stechelin with Larry D. Jones
Discover simple, easy steps for boning, cutting, wrapping, and preparing deer,
elk, and other animals with Clem and Larry. Watch Clem properly bone an animal,
discussing exactly where to start the cuts and how each part should be used (as
steaks, roast, jerky, or ground.) Clem brings 25 years of experience to the video,
giving lessons and tips gleaned from his myriad experiences. Larry Jones is a
well known bow hunter, regularly writing articles for national publications and
lecturing to groups all over America. Solutions for Cutting Meat is one
of a long list of popular videos produced by Wilderness Sound Production Ltd.
DVD or Video: Jerky and Sausage Made Easy
 Tips and Suggestions for Making Jerky and Sausage at Home
featuring Clem Stechelin and Mike Bybee
Available on DVD!
This 1 hour instructional video offers tips and suggestions on home smoking
and drying. Clem, along with Mike Bybee of "The Outdoor Channel" television
program Majestic Outdoors, discuss and describe better ways to produce
sausage and jerky and the use of jerky drying screens. Also includes 15 minutes on how to make skinless link sausage in your kitchen.
About the Author
Clem with his wife, Jodi
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Clem Stechlen has processed over
12,000 game animals in his 25 years as owner and operator of The Beef Shop, Inc.
in La Pine, Oregon.
At the age of 15, Clem started cutting
meat with his father, who owned a meat shop in Santa Clara, California. Except
for four years in military service, Clem has worked steadily in the meat industry.
When he is not "cutting up,"
Clem enjoys outdoor photography, rock hunting, and a well equipped woodworking
shop at home. He and his wife Jodi, make their home in La Pine, Oregon.
© 2006 Clems Oregon Trail Seasonings
P.O. Box 3108, La Pine, Oregon 97739
1-800-561-9770
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