Great Sausage Recipes & Meat Curing: 4th Edition by Rytek Kutas
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Book Reviews of Great Sausage Recipes & Meat Curing: 4th Edition
Book Review: An encyclopedic reference for the small-time sausage cook
Summary: 5 Stars
While this really is a massive, densely informative collection of instructions for obtaining cured meaty bliss, to call it a cookbook in the traditional sense might be misleading: If you were to open up to an arbitrary page without reading the associated chapter and technique introductions, you might be tempted to believe there is missing information.
The recipes in this monster are closer to lists of ingredients, sometimes accompanied by suggestions and variations. They are organized in such a way that you might find virtually no information on the actual process your ingredients will need to run through for dozens of pages at a time; if you don't want to put in the (relatively minor) time investment to read the introduction and chapter forewords, you'll simply need to backtrack a bit once finding the recipe you're after to make sure you're filled in on the relevant techniques.
That said, it's very much worth reading those introductory segments, which are rife with insight and can greatly aid in figuring out not just how to handle the recipes to which they pertain, but more generally which sections you'll be most interested in based on the general tastes they produce, techniques they involve and equipment they require.
Perhaps more importantly, though, there is a great deal of safety information regarding handling, preparation and storage -- particularly in the beginning -- which are vital. This alone is reason enough to take your time and digest everything this book has to offer.
Ingredient measurements for sausage are most often given for batch sizes of 10 and 25 pounds; sometimes the 10 lb listing is replaced by 100 lb. I have made several batches out of this book, always in 5 lb batches (simply by halving the 10 lb listings), and all have been very successful.
For the most part, you won't find anything new-age in here; what you will find are many, many tried-and-true old-world meat preparations. Sausage aside, the sections on curing meats -- including the preparation of various sorts of bacon -- are enthralling and thorough.
I highly recommend this to anyone who's interested in attempting sausage making at home; even if you never use a single recipe from it (though it's highly doubtful any omnivore could page through this without finding at least one intriguing concoction), this is a powerfully educational reading experience.
Book Review: Barely scratched the surface: OUTSTANDING
Summary: 5 Stars
Like many of the other reviewers, I have heaps of praise for this book. The recipes are quite exhaustive with an excellent balance of detail, with not too much space taken up by instructional repetition. Rytek Kutas is really a man whose taste in sausages spans the whole globe- beyond eastern Europe, including American favorites, Old world classics, and Asian sausages as well. The other sections on curing are equally impressive, if weighted slightly more heavily towards commercially set-up kitchens. The tips for each recipe are invaluable- giving each recipe notes on optimal stuffing tricks, techniques, and cooking.
My only complaint is that the recipes are all scaled by volume in "english" measurement. All of the recipes are written for 25 or 10 lb. batches, I will usually be working with a single pork shoulder or similar- usually in the 2-5lb range; the recipes are written in cups, tablespoons, teaspoons, and fractions thereof. There is a conversion index in the book, but scaling will probably have to be worked out on a calculator for each recipe. Professionals may prefer to work by weight- also estimated by ingredient in the index (ex: Black pepper- 1 oz = 4Tb)- Kutas's solution is to make the spice blends for 100lb batches, then portion out pre-mixed increments.
I can't wait to delve deeper! More casings have been ordered, my curing salt is already in my pantry, and my Lipitor prescription is full!
Book Review: In the beginning God created meat. Man cured it; and it was good!
Summary: 5 Stars
ABSOLUTELY AWESOME! (Please note: I am only ¾ of the way through the book so I can't give it full accounting.)
This book should be called, `The Bible of Cured Meat!' It contains or reaffirms or explains in-depth everything I have ever read or heard about dry curing meat. (Not to mention every other curing method known to man.) It not only tells you what you need to do, it lets you know what your results will be if you stray either way on a temperature or ingredient; very helpful for trouble shooting, or keeping you out of trouble if you are trying a new cure.
I like the brief history behind each of the curing methods and their places of origin. I also appreciated the FDA discussion and where cured meats are at in the U.S. and abroad.
As always, I find that the cover jackets of these books look like you are going to find a national geographic photo essay inside and then when you open them you only find a few pages of glossies. This book is no exception; it's lacking in actually production photos which I find almost as helpful as the written text.
I think it would be safe to say that Rytek Kutas' book is the authority on meat curing. I think every other book I have is just suplimentary.
Book Review: The definitive textbook of sausage making.
Summary: 5 Stars
Great Sausage Recipes and Meat Curing is the most complete source of information on the preparation of smoked and cured meat and sausage making published. This book, written by a professional sausage maker, has a wealth of information for the home chef and is a valuable resource for the experienced and professional alike. Covering materials and machinery, Rytek Kutas explains the simple processes for curing meat and fish through the complex mixtures and techniques of sausage making for professional results.
Over one hundred recipes, from simple breakfast sausages to exotic venison salami, are explained in detail. From 5 pounds to 50.
Construction of dryers and smokers are explained as are resources for the purchase of grinders, stuffers, and equipment to open your own sausage shop. Great detail is given to the types and use of casings and chapters are devoted to safety in handling meat, proper additives, butchering, and cures, as well as the histories of these meats.
Many of the "secret" recipes to popular meats are explained as are tricks of the trade only a professional sausage maker could know. A great textbook for professional and novice sausage makers alike.Book Review: Everything you need to know to make your own sausages!
Summary: 5 Stars
This is definitely the definitive book on sausage making. The explanation of how cures work and what they are for is worth the price of the book. I haven't found this information anywhere else. Add all of the other details on every possible aspect of home or professional sausage making and the book becomes a bargain! Several hints on working with the recipes: 1) I like to increase the spices from the proportions listed. Mix and then fry a bit and adjust thhe spices until you get the taste you want. 2) You can leave out the more exotic, "professional" ingredients such as soy protein concentrate. 3) You also might want to cut the recipes down. The smallest quantity the recipes are for is 10 pounds. I usually make 5 pounds at a time. If you are just starting out in sausage-making, this should be the first book you buy. There is an accompanying video that Kutas produced that is also a tremendous help.