Great Sausage Recipes and Meat Curing, 3rd Edition by Rytek Kutas

  • Fresh pork sausage (breakfast)

    from Great Sausage Recipes and Meat Curing, 3rd Edition Great Sausage Recipes and Meat Curing, 3rd Edition by Rytek Kutas

    • Categories: Main course; Breakfast / brunch; Cooking ahead
    • Ingredients: white pepper; sage; fresh ginger; nutmeg; thyme; pork butt; hog casings
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Notes about this book

  • boccemansd on January 07, 2010

    Staple book for home meat curing and sausage making. Highly recommended

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  • ISBN 10 0025668609
  • ISBN 13 9780025668607
  • Published Jun 10 2007
  • Format Hardcover
  • Page Count 503
  • Language English
  • Edition 3rd Revised edition
  • Countries United States
  • Publisher Arco Publishing
  • Imprint Arco,US

Publishers Text

"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.

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