Great Sausage Recipes and Meat Curing
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Great Sausage Recipes and Meat Curing

By (author) Rytek Kutas

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"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.

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  • Hardback | 588 pages
  • 157.48 x 236.22 x 50.8mm | 1,043.26g
  • 10 Jun 2007
  • Arco,US
  • English
  • Revised
  • 3rd Revised edition
  • 29 colour photos & 142 b/w photos & 44 b/w illus
  • 0025668609
  • 9780025668607
  • 36,240

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