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Great Sausage Recipes and Meat Curing : 4th Edition - Rytek Kutas

Great Sausage Recipes and Meat Curing

4th Edition

Hardcover

Published: 1st April 2007
In Stock. Usually ships in 1-2 business days
RRP $59.95
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"One of the most definitive manuals on sausage making in the English language." --Craig Claiborne

"If I could only have one book on sausage making this would be the one." -- squidoo.com

  • 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

    Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. 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 young age and who made a living smoking and curing meats.

  • REVIEW SNAPSHOT®

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    Great Sausage Recipes and Meat Curing
     
    4.5

    (based on 2 reviews)

    Ratings Distribution

    • 5 Stars

       

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    Reviewed by 2 customers

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    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 !

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        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
        Publisher: STACKPOLE CO
        Dimensions (cm): 24.26 x 16.2  x 4.5
        Weight (kg): 0.95
        Edition Number: 3