Description
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
Kevin Grabowski (verified owner) –
Just beginning to make my own sausage. Being from Buffalo, this book drew my attention. It’s very informative and easy to follow; tons of recipes. This book is a great place to learn the art of great sausage making!
Anonymous (verified owner) –
This book is everything I expected it to be. I had seen a copy prior to purchasing it and find it will be a vauable addition to my library of cookbooks and related materials.
Don Pace (verified owner) –
This book was recommended to me and it did not disappoint. I am not a metric guy, but all my curing is done in grams. I wish the book had more metric conversions. Over all I love this book.
Ron Cetnar (verified owner) –
great book and dvd was very good to watch
Jack Brust (verified owner) –
I have a very old Rytek Kutas book that I would be lost without. I have penciled in many notes and it is packed full of great recipes and knowledge. This book is for a good friend of mine in Montana.
David Skipper (verified owner) –
Great book. Wish I had discovered this years ago.
mark rrhodes (verified owner) –
I been buying from these folks since the early 90’s, always have had a great experience.
Art Dubois (verified owner) –
However, I was not aware that this book was actually almost half-recipes, half-smoking and curing.
wilmot steeves (verified owner) –
THIS BOOK WAS EVERYTHING ADVERTISED. IT IS NOT ONLY A LEARNING TOOL, IT IS ALSO A GREAT REFERENCE.
Sherri Devins (verified owner) –
We are impressed with the information included in the book…both directions and recipes. We look forward to making some of the great recipes.
darrin elaschuk (verified owner) –
amazing book loaded with everything you need to know about sausage making, ive already used a few recipes from it and made some slight modifications. This is pretty much the bible of sausage making
alan penfield (verified owner) –
Awesome book with great recipes and advice. Very helpful
Darrell Medsker (verified owner) –
I just received this book and can’t wait to try out some of the many recipes. It is packed with everything you need to know about making sausage.
Michael Brockman (verified owner) –
Good info!
Robert Hunter (verified owner) –
Great book and something to learn for all levels plus hard to find recipes.