+612 9045 4394
 
Great Sausage Recipes and Meat Curing - Rytek Kutas

Great Sausage Recipes and Meat Curing

Hardcover

Published: 1st April 2007
In Stock. Usually ships in 1-2 business days
RRP $65.00
$40.95
37%
OFF

"Great Sausage Recipes and Meat Curing" 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. SELLING POINTS: 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 REVIEWS: "If I could only have one book on sausage making this would be the one." -- squidoo.com

REVIEW SNAPSHOT®

by PowerReviews
Great Sausage Recipes and Meat Curing
 
4.5

(based on 2 reviews)

Ratings Distribution

  • 5 Stars

     

    (1)

  • 4 Stars

     

    (1)

  • 3 Stars

     

    (0)

  • 2 Stars

     

    (0)

  • 1 Stars

     

    (0)

Reviewed by 2 customers

Sort by

Displaying reviews 1-2

Back to top

 
5.0

Great Resource

By Ciapek

from Melbourne

About Me Gourmet Cook

Verified Buyer

Pros

  • Great Ideas
  • Great Recipes
  • Well Written

Cons

    Best Uses

    • Learning New Techniques
    • Reference
    • Trying New Dishes

    Comments about Great Sausage Recipes and Meat Curing:

    Very concise reference bible!

    Comment on this review

     
    4.0

    As a novice in this field it was great

    By Terri

    from Perth WA

    About Me Casual Cook

    Verified Buyer

    Pros

    • Easy To Understand

    Cons

      Best Uses

      • Learning New Techniques
      • Reference

      Comments about Great Sausage Recipes and Meat Curing:

      Starting to learn the process of making our own meat products.

      Service and delivery comments:

      Delivery was prompt and excellant , well packaged also Very pleased Well done Booktopia !

      Comment on this review

      Displaying reviews 1-2

      Back to top

      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.

      ISBN: 9780025668607
      ISBN-10: 0025668609
      Audience: General
      Format: Hardcover
      Language: English
      Number Of Pages: 588
      Published: 1st April 2007
      Country of Publication: US
      Dimensions (cm): 23.5 x 16.0  x 4.5
      Weight (kg): 0.95
      Edition Number: 3