Wildlife Conservation: Rytek Kutas
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| | Great Sausage Recipes and Meat Curing
Author: Rytek Kutas
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: 80001
Category: Book
ASIN: 0025668609
Publication Date: April 2007
Availability: Usually ships in 1-2 business days
|  | | Great Sausage Recipes and Meat Curing
Author: Rytek Kutas
Buy Used: $17.50
Sales Rank: 1121412
Category: Book
ASIN: B000UU41ZU
Publication Date: 1976
Availability: Usually ships in 1-2 business days
Condition: Used: Good; SC 1976 Cover has some wear and discoloration/soiling. Text is clean. Spine is tight. Shipping confirmation.Shipping confirmation. Fast Shipping.
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| | Great Sausage Recipes and Meat Curing
Author: Rytek Kutas
Buy Used: $19.97
Sales Rank: 1441568
Category: Book
ASIN: B000GIYACU
Publication Date: 1984
Availability: Usually ships in 1-2 business days
Condition: Inscription inside the front cover. Otherwise, pages are crisp and clean. Dust jacket has light shelfwear, including slightly worn edges.
| | | Venison Sausage Recipes and Smoking Fish and Wild Fowl
Author: Rytek Kutas
Buy Used: $45.00
Collectible (1) from $49.95
Sales Rank: 4790496
Category: Book
ASIN: B000MARMLS
Publication Date: 1990
Availability: Usually ships in 1-2 business days
Condition: Hardcover, with dustjacket, shelf wear on dustjacket, nice reading copy
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| | Great Sausage Recipes and Meat Curing
Author: Rytek Kutas
Buy Used: $29.95
Sales Rank: 3693986
Category: Book
ASIN: B000P1U9LO
Publication Date: 1976
Availability: Usually ships in 1-2 business days
Condition: , Cover is slightly yellowed., . Sound Copy. Mild Reading Wear.
| | | Great Sausage Recipes and Meat Curing Revised Edition
Author: Rytek Kutas
Buy Used: $50.00
Category: Book
ASIN: B000X6WQ1C
Publication Date: 1984
Availability: Usually ships in 1-2 business days
Condition: Publisher: The Sausage Maker Inc.Date of Publication: 1984Binding: Hard CoverEdition: Revised EditionCondition: Fine/FineDescription: 8vo - over 7?" - 9?" tall 8vo, brown leatherette over bds, 503pp, index. B&W darwing and a few B&W photos. According to Craig Claiborne, this "is one of the most definitive manuals on sausage-making in the English language".The author is a professional sausage-maker with 30 years experience. Contents: curing and smoking meat, casings, collagen, selecting and storing meat, ingredients, fresh sausages, smoked and cured suasages, game meat, semi-dry cured sausages, fish and seafood, 100 pound meat combination formulas. glossary. The recipes are geared to the professional sausage-making operation but can be adapted to home use. Fine in complete Fine (-) Dj. A heavy book (2.6 Fo 13/6)
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