NT:
Before we found Ruhlman's book we bought
Great Sausage Recipes and Meat Curing (link) by Rytek Kutas (ISBN 0025668609). Based on the photos in the book and the commentary on Amazon I think this book may somehow be connected to the sausagemaker.com website of which I think you are aware. Anyway it is a good beginners-to-advanced reference to meat curing and sausage making. As beginners we were a little intimidated since the recipes are scaled for making either 10 or 25 pounds of sausage (the corned beef recipe is scaled for either 25 or 100 pounds) but perhaps you would not have this issue.
Let me know if you want more information on this book, such as a recipe or two or if you'd like to borrow it.
We also have
The Sausage Making Cookbook by Jerry Predika (ISBN 0811716937). It mostly contains fresh sausage recipes but there are about 25 pages of dry sausage recipes as well as some jerky recipes.
Pete