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. Its a non-fiction book, meat curing reference manual, sausage making guide, traditional cookbook and educational textbook with inside information from a professional sausage maker.
**This edition is no longer available in hardcover. The Great Sausage Recipes and Meat Curing, 4th Edition, by Rytek Kutas is currently only available in softcover.
- 552 pages
- Over 190 exciting recipes
- Over 200 illustrations with color and black & white photos
- Complete section on canning
Great Sausage Recipes and Meat Curing Book will help with:
- Make fresh sausages
- Cure and smoke venison & game meats
- Make dry cured sausage
- Smoke and preserve fish and meat
- Build A smoker
- Set up a sausage kitchen