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: Book Review
Summary: 5 Stars
As a rookie in the art of Curing & Smoking Meat, I was looking for a recipe book for basic recipes for kielbasa, salami, pepperoni & sausage. But this book is so much more than that. Not only does it have a lot of recipes, but it fully explains EVERYTHING that someone starting out should know: types of smokers w/plans on how to buld your own, effects of spices, cures, water, cold & hot smoke, meat preparation, why cooling smoked meat/cooked meat is so important & dozens of other bits of info and tips. When I showed this book to the person who got me started in this hobby, he was very impressed with this book. If anyone is looking for a book on Curing & Smoking Meat, THIS IS THE BOOK TO BUY: you will not need to buy any other book on this subject.Book Review: Great book well worth the money!!
Summary: 5 Stars
As a beginner I was very worried about making venison sausage. This book took all the fears away. Everything is explained in great detail while maintaining an easy to read style. This book mixes the right amount of technical knowledge, personal stories, and personal experience to make the book very interesting to people of all skill levels. This is a must buy for the beginner to the professional. The huge bonus is that I bought this book for the sausage making but it really encompasses the full breadth meat curing to include drying, smoking, pickling, etc. If you only want to buy 1 book, buy this one. It will be a long while before I make it though all the recipes in this book.Book Review: THE Definitive Sausage-Making Guide
Summary: 5 Stars
More than a cookbook, sausage guru Rytek Kutas gives the background information important for processing and curing meats. Since meat curing is potentially a dangerous undertaking, it is important to have the facts at one's disposal. Kutas was a professional sausage maker for years and learned his lessons the hard way. The book is written simply in the authors voice--you will get to know the author and you will be educated.Since reading this book, I have read other sausage making books that suggest salt peter (gunpowder) and citric acid are acceptable cures. Simply, they are not. Had I not read this sausage making book first, my family would probably be dead.
Book Review: The Bible of Sausage Making!
Summary: 5 Stars
This is actually the 4th copy I have purchased due to the fact that it is the best book I've read on sausage making, and the recipes are pure bonus points! I have given 3 to friends to be sure they had access to a great book. It is filled with great recipes, tips on everything from smoking to curing, and everything in between. It has good information on equipment too. There are people to this day that won't believe I made the venison summer sausage from a recipe in this book. They insist it was done at an old German Meat Market in rural Michigan we have used in the past. Well worth the money and it will prove to be the best "tool" in your sausage kitchen!Book Review: An excellent handbook for beginner or experienced home cook.
Summary: 5 Stars
Mr. Kutas' style and knowledge is clearly based on his own experience, and he shares all of this freely to the reader. He explains all the steps in this process in down-to-earth language which is easily understood by novices, while experienced home sausage makers can learn new tips. He takes the fear out of trying something new. The questioning reader can relate his instructions to his reasoning as to why he takes a particular step in the process. He practices what he preaches. An added bonus is the inclusion of tons of GOOD recipes (we've tried many of them with success).