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| Great Sausage Recipes and Meat Curing | 
| Author: Rytek Kutas
Publisher: MacMillan Publishing Company
Category: Book
List Price: $29.95
Buy New: $19.91
You Save: $10.04 (34%)
New (15) from $19.91
Avg. Customer Rating:  14 reviews
Sales Rank: 81177
Media: Hardcover
Edition: Revised
Number Of Items: 1
Pages: 588
Shipping Weight (lbs): 1.2
Dimensions (in): 9.5 x 6.3 x 1.8
ISBN: 0025668609
Dewey Decimal Number: 641.66
EAN: 9780025668607
ASIN: 0025668609
Publication Date: April 2007
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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Product Description
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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| Customer Reviews: Read 9 more reviews...
In the beginning God created meat. Man cured it; and it was good! February 15, 2008
1 out of 1 found this review helpful
ABSOLUTELY AWESOME! (Please note: I am only of the way through the book so I can't give it full accounting.)
This book should be called, `The Bible of Cured Meat!' It contains or reaffirms or explains in-depth everything I have ever read or heard about dry curing meat. (Not to mention every other curing method known to man.) It not only tells you what you need to do, it lets you know what your results will be if you stray either way on a temperature or ingredient; very helpful for trouble shooting, or keeping you out of trouble if you are trying a new cure.
I like the brief history behind each of the curing methods and their places of origin. I also appreciated the FDA discussion and where cured meats are at in the U.S. and abroad.
As always, I find that the cover jackets of these books look like you are going to find a national geographic photo essay inside and then when you open them you only find a few pages of glossies. This book is no exception; it's lacking in actually production photos which I find almost as helpful as the written text.
I think it would be safe to say that Rytek Kutas' book is the authority on meat curing. I think every other book I have is just suplimentary.
 Very Detailed Book On Sausage Making January 20, 2008
2 out of 2 found this review helpful
I am just getting started in sausage making and was looking for a guide for making sausage at home. After reading all the reviews here, I purchased this book. It is a fairly large volume and includes a lot of detail on equipment, meat selection, meat handling, spices, recipes and techniques. There are many recipes for most of the types of sausages that readers would be interested in. The batch sizes are pretty large for the home sausage maker but can be scaled. There is a lot of detail on smoking and smoking equipment. The reason that I gave this book 4 stars instead of 5 is that in my opinion, it is a bit too detailed for the average home sausage maker. Much of the book deals with details that a meat processor may need to know but not needed for the average home sausage maker that is only going to process a couple of pounds of meat at a time. That being said, the recipes are straightforward and should be easy enough for anyone to follow.
Great book well worth the money!! December 7, 2007
1 out of 1 found this review helpful
As a beginner I was very worried about making venison sausage. This book took all the fears away. Everything is explained in great detail while maintaining an easy to read style. This book mixes the right amount of technical knowledge, personal stories, and personal experience to make the book very interesting to people of all skill levels. This is a must buy for the beginner to the professional. The huge bonus is that I bought this book for the sausage making but it really encompasses the full breadth meat curing to include drying, smoking, pickling, etc. If you only want to buy 1 book, buy this one. It will be a long while before I make it though all the recipes in this book.
Sausage recipe August 8, 2007
2 out of 2 found this review helpful
Very informative and great explanations! No pictures, but very good book for the beginner.
Handy guide for a small-scale butcher or more June 5, 2007
7 out of 7 found this review helpful
Being a meat technologist and having spent twenty years in the meat seasoning business I bought this book for curiosity and to enlarge my library of professional cookbooks. I couldn't have made a better choice. The Kutases (originally Latvian?) have a very practical approach in their book. Anyone who plans to set up a butchershop can benefit from their handy hints. On the other hand even the seasoning suggestions for a variety of sausages seem useful.
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