Great Sausage Recipes and Meat Curing -- Fourth Edition

For over 30 years, Great Sausage Recipes and Meat Curing has been the most comprehensive guide to sausage making and meat processing on the market. Now in its newly updated 4th edition, Rytek Kutas’s original text has been supplemented to include over ten new recipes and fresh, up-to-date information. Perfect for both novice and advanced sausage makers, Rytek guides you through every step of the process, from grinding, curing and seasoning to stuffing, smoking and drying. Explained like only a fellow sausage maker could, Great Sausage Recipes and Meat Curing takes the mystery out of a centuries-old tradition. Includes: Curing Meat, Smoking Meat, Natural and Synthetic Casings, Permissible Ingredients, Fresh Sausage, Smoked and Cooked Sausage, Specialty Loaves, Game and Specialty Meat, Dry Cured Sausage, Fish and Seafood, Canning, Opening a Sausage Kitchen With over a million satisfied readers, Great Sausage Recipes and Meat Curing can be found in kitchens around the world. About the author: Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family.