Great Sausage Recipes and Meat Curing
by Rytek Kutas
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Book Summary Information
Author: Rytek KutasEdition: Hardcover
Published: 2007-04
ISBN: 0025668609
Number of pages: 588
Publisher: MacMillan Publishing Company
Book Reviews of Great Sausage Recipes and Meat Curing
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 ? 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.
Summary of Great Sausage Recipes and Meat Curing
Curing and smoking meat using natural and synthetic casings
Selecting and storing meat and choosing other ingredients
Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon
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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