Great Sausage Recipes and Meat Curing

Front Cover
The Sausage Maker Inc, 1984 - Cooking - 503 pages
1 Review
"One of the most definitive manuals on sausage making in the English language." --Craig Claiborne

"If I could only have one book on sausage making this would be the one." -- squidoo.com

  • Curing and smoking meat using natural and synthetic casings
  • Selecting and storing meat and choosing other ingredients
  • Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon

    Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.

  •  

    What people are saying - Write a review

    Very good book worth a lot more than the price.

    User Review  - chuck122 - Overstock.com

    This is great book for those just starting smoking meats and those with a lot of experiance Read full review

    Contents

    Introduction
    1
    How It All Began
    7
    Artery Pumping
    29
    Brining Meat
    35
    Vacuum Packing
    47
    Smoke Generators
    58
    Smokehouse Controls
    71
    Grinders
    83
    Salted Casings
    106
    Curved Collagen Casings
    118
    Copyright

    Other editions - View all

    Common terms and phrases

    About the author (1984)

    Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family. He is deceased.

    Bibliographic information