#71200 Great Sausage Recipes and Meat Curing by Rytek Kutas
Item Number: 71200
Great Sausage Recipes and Meat Curing (4th Edition) by Rytek Kutas
Not just another recipe book. This Book was a guide to thousands in decades past to learn traditional methods of sausage-making, meat curing, and food preservation. Great Sausage Recipes and Meat Curing encompasses everything that the food enthusiast will want from a home reference book for proper sausage making, smoking, brining, curing (including Semi- and Dry-Curing), using proper casings, making specialty foods, opening a sausage-kitchen and hundreds of additional information that other resources simply fall short of presenting. Not written by a food author, nor is it a collection of basic information already available on the web. It’s a non-fiction book, meat curing reference manual, sausage making guide, traditional cookbook and educational textbook with inside information from a professional sausage maker.
• Over 550 Pages
• Exciting Recipes (over 190 total)
• Over 200 Illustrations and Color and Black & White Photos
• Complete Section on Canning
Let Rytek tell you how to:
• Make Fresh Sausages
• Cure & Smoke Venison & Game Meats
• Make Dry Cured Sausage
• Smoke and Preserve Fish and Meat
• Build A Smoker
• Set up a Sausage Kitchen
Click to View Table Of Contents
The best book ever
12/2/2013 10:51 AM
This is the best book that I have ever read on sausage,no need for to buy anymore. I had the plesure of meeting Rytek In Buffalo,and had him sign my copy.Every time im in Canada I drive to The Sausage maker, Great store, and great staff. Look forward to my next trip in August 2014.Keep doing what you do,your the best. John McCusker, Ireland.
11/12/2013 4:54 PM
This is not just a sausage making book. It is a sausage makers bible. No need for any other books on sausage making.
(Gum Spring, VA)
11/15/2012 3:54 PM
I'm a beginner at this and am so glad I found this book.
It's a great mixture of history, method and recipes.
I'm not going to even look for other books or recipes.