Great Sausage Recipes and Meat Curing (2008, 4th Edition)
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by Rytek Kutas   Latest 4th Edition - 2008   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 Kuta'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 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.   Hardcover, 552 pages; 5.5'' x 8'' Illustrations: B&W photos & illustrations throughout ISBN13: 978-0-02566860-7