Great Sausage Recipes & Meat Curing: 4th Edition
by Rytek Kutas
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Book Summary Information
Author: Rytek KutasEditor: Ben Kutas
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1984
ISBN: 0025668609
Number of pages: 503
Publisher: "The Sausage Maker, Inc"
Product features:
- ISBN13: 9780025668607
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
Book Reviews of Great Sausage Recipes & Meat Curing: 4th Edition
Book Review: The best, most comprehensive, instructional sausagemaking book I have seen!
Summary: 5 Stars
Like many others I purchased this book because in large part the reviews I saw at Amazon.com. I have ground and used a wood fired smoker for years, but had never tried sausage making. I have been a member of a historical reenacting group (SCA), and wanted a book that had authentic recipes, but as my mother is a nurse (RN) I have a firm grounding in the need for strict food safety. There are plenty of books out there that will give you some good recipes but few have anything like the detailed instructions with explanation of the reasoning and the science behind the current safety beliefs/accepted rules of food safety. Also included are instructions and color pictures for each step in sausage making, enough maintenance for all the equipment I might to use, and an explanation of what ingredients purpose is. This information is about the first third of the book.
The only qualification is that as MSG is known to cause brain cell damage, and I know someone who gets psychotic episodes when ingesting it (I am a witness) so why include it, so as to lessen the salt needed? Also I would never any potassium salt to anything as my mother is a retired nursing professor, and has heart problems (with a sensitive enough heart or meds you could have some real health incidents and not know why). I also know that I need not add soy because it's just in food to help prevent unsightly shrinkage (and increase the profits of the sausage maker) and as a filer, and If I want I have options with similar binding effects.
The rest of the book contains a few various charts (meat cuts, how much do you get for various weights of casings natural or collagen or other various helpful tidbits. Mostly its all variations of sausages (the same sausage but fresh and with nitrates are different and have different preparation methods. there is a good breadth of types of recipes and even a few (blood sausage) that are really hard to get someone willing to sell you the ingredients.
I cannot recommend this comprehensive book enough. It's not just another small thin book with some recipes and next to no explanations of why we should do things, and what ingredients/procedures are optional or absolutely must not be disregarded. This book is a thick tome of useful knowledge right up to the closing pages of the index. If you want to make sausage and need to know how to do it without risking death (from food poisoning/botulism) this is the book for you!
Ambre'
Summary of Great Sausage Recipes & Meat Curing: 4th Edition
"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
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.
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