Great Sausage Recipes and Meat Curing
Author(s): Rytek Kutas
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.
Product Information
Curing Meat; Smoking Meat; Natural Casings; Collagen and Synthetic Fibrous Castings; Selecting and Storing Meat; Permissible Ingredients in Meat Processing; Fresh Sausage; Smoked and Cooked Sausages; Speciality Loaves and Sausage; Game Meat; Speciality Meat; Semi-Dry Cured Sausage; Dry-Cured Sausage and Meat; Fish and Seafood; Wholesome Meat Act; Opening a Sausage Kitchen; 100-lb Meat Combination Formulas; Canning; Favourite Recipes; Index.
General Fields
- :
- : Stackpole Books
- : Stackpole Books
- : 1.034
- : 01 June 2007
- : 235mm X 160mm X 47mm
- : United States
- : books
Special Fields
- : Rytek Kutas
- : Hardback
- : 3rd Revised edition
- : English
- : 588
- : 29 colour photos & 142 b/w photos & 44 b/w illus
