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by: Rytek Kutas  List Price: $29.95 Amazon.com's Price: $22.60 You Save: $7.35 (25%)Prices subject to change. Availability: Usually ships in 24 hours
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Binding: HardcoverDewey Decimal Number: 641.66 EAN: 9780025668607 Edition: Revised ISBN: 0025668609 Label: MacMillan Publishing Company Manufacturer: MacMillan Publishing Company Number Of Items: 1 Number Of Pages: 588 Publication Date: 2007-04 Publisher: MacMillan Publishing Company Studio: MacMillan Publishing Company Related Items:
Browse for similar items by category: Click to Display Editorial Review: Product Description: This is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. 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 early age, and who made a living smoking and curing meats. Average Rating:
 Rating: - Great Sausage Recipes BookThis book is rich in information and the recipes I have tried so far are excellent in the end product and easy to follow. Rating: - Barely scratched the surface: OUTSTANDINGLike many of the other reviewers, I have heaps of praise for this book. The recipes are quite exhaustive with an excellent balance of detail, with not too much space taken up by instructional repetition. Rytek Kutas is really a man whose taste in sausages spans the whole globe- beyond eastern Europe, including American favorites, Old world classics, and Asian sausages as well. The other sections on curing are equally impressive, if weighted slightly more heavily towards commercially set-up kitchens. ... Read More Rating: - Excellent bookI have owned a copy of this for years, such a good reference book I bought two more copies for my friends son's who are starting to make their sausage. Rating: - In the beginning God created meat. Man cured it; and it was good!ABSOLUTELY AWESOME! (Please note: I am only ¾ 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 ... Read More Rating:  - Very Detailed Book On Sausage MakingI 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 ... Read More 
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