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: You can get a better deal....
Summary: 5 Stars
If you will go to http://www.sausagemaker.com you can buy this book 3rd edition brand new for $29.95 and the book with DVD for $39.95. I paid what everyone was asking here on Amazon as a used book, it's insane what they are asking for...over $100. I did not do enough research, save yourself some money, unless you are looking for a vintage gift, first edition, buy it from the source. This book is fantastic and the best resource for this topic. If anyone knows where you can get food grade sodium acetate though, please share your knowledge. Thanks!
Book Review: Best sausage book, period
Summary: 5 Stars
Very informative on smoking meat, making sausage, meat cures (and why they are needed), lots of info on casings, great recipes. I hunt a lot, take 3 or 4 deer a year and make 20-30 lbs of sausage. This book is excellent. Recommendation; don't b a cheap sausage stuffer or cheap grinder, you'll just end up buying better ones. The Sausage Maker stuffers are excellent quality (I have the 5# one) and Cabela's commercial grinders can't be beat; just watch for sales. I use the smallest, 1/2 horsepower, and can grind a whole deer without any trouble.Book Review: Great book but skip the video!!!
Summary: 5 Stars
This is a textbook on sausage making. It is very complete covering all aspects of the subject. It is equally helpful to a beginner or a professional.Nevertheless I would not buy the video since the book covers the subject so well that the video does not add to the learning process. The book can be purchased without the video for much less!
If Amazon.com can't help with it the Sausage Maker in Buffalo, NY carries the book without the video!
I doubt there is any book more complete than this one.
Book Review: I've Used this Book for Years
Summary: 5 Stars
As a professional chef, I have taught sausage making and charcuterie to students and other professionals throughout the U.S. This is the book I use for reference. It is easy to follow and very comprehensive. I like the fact that Rytek is a second generation cuiseur-de-chair and draws his knowledge from practical experience. The resources in his book are from his mail-order house- "The Sausage Maker" in Buffalo, N.Y which carries everything you could imagine to make any kind of sausage.
Book Review: Amazon is now shipping the new 4th Edition
Summary: 5 Stars
I just received this excellent book from Amazon, and Amazon is now shipping the 4th edition of "Great Sausage Recipes and Meat Curing". I don't have the 3rd edition to compare it to, but apparently this edition has more photos and diagrams than the 3rd edition, based upon comments of previous reviewers. It is the Bible of sausage making books. You do not need any other sausage making book once you have this book.