Great Sausage Recipes and Meat Curing
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Manufacturer: MacMillan Publishing Company
Publisher: MacMillan Publishing Company
Author: Rytek Kutas
Great Sausage Recipes and Meat Curing Description
Binding: Hardcover
Dewey Decimal Number: 641.66
EAN: 9780025668607
ISBN: 0025668609
Label: MacMillan Publishing Company
Manufacturer: MacMillan Publishing Company
Number Of Items: 1
Book Pages: 588
Publication Date: 2007-04
Publisher: MacMillan Publishing Company
Studio: MacMillan Publishing Company
Dewey Decimal Number: 641.66
EAN: 9780025668607
ISBN: 0025668609
Label: MacMillan Publishing Company
Manufacturer: MacMillan Publishing Company
Number Of Items: 1
Book Pages: 588
Publication Date: 2007-04
Publisher: MacMillan Publishing Company
Studio: MacMillan Publishing Company
Editorial Review of Great Sausage Recipes and Meat Curing
This is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. 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 early age, and who made a living smoking and curing meats.
Customer Reviews of Great Sausage Recipes and Meat Curing
Customer Rating:
Review Summary: Excellent book
Review: I have owned a copy of this for years, such a good reference book I bought two more copies for my friends son's who are starting to make their sausage.
Customer Rating:
Review Summary: In the beginning God created meat. Man cured it; and it was good!
Review: 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.
Customer Rating:
Review Summary: Very Detailed Book On Sausage Making
Review: I am just getting started in sausage making and was looking for a guide for making sausage at home. After reading all the reviews here, I purchased this book. It is a fairly large volume and includes a lot of detail on equipment, meat selection, meat handling, spices, recipes and techniques. There are many recipes for most of the types of sausages that readers would be interested in. The batch sizes are pretty large for the home sausage maker but can be scaled. There is a lot of detail on smoking and smoking equipment. The reason that I gave this book 4 stars instead of 5 is that in my opinion, it is a bit too detailed for the average home sausage maker. Much of the book deals with details that a meat processor may need to know but not needed for the average home sausage maker that is only going to process a couple of pounds of meat at a time. That being said, the recipes are straightforward and should be easy enough for anyone to follow.
Customer Rating:
Review Summary: Great book well worth the money!!
Review: 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.
Customer Rating:
Review Summary: Sausage recipe
Review: Very informative and great explanations! No pictures, but very good book for the beginner.
Review Summary: Excellent book
Review: I have owned a copy of this for years, such a good reference book I bought two more copies for my friends son's who are starting to make their sausage.
Customer Rating:
Review Summary: In the beginning God created meat. Man cured it; and it was good!
Review: 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.
Customer Rating:
Review Summary: Very Detailed Book On Sausage Making
Review: I am just getting started in sausage making and was looking for a guide for making sausage at home. After reading all the reviews here, I purchased this book. It is a fairly large volume and includes a lot of detail on equipment, meat selection, meat handling, spices, recipes and techniques. There are many recipes for most of the types of sausages that readers would be interested in. The batch sizes are pretty large for the home sausage maker but can be scaled. There is a lot of detail on smoking and smoking equipment. The reason that I gave this book 4 stars instead of 5 is that in my opinion, it is a bit too detailed for the average home sausage maker. Much of the book deals with details that a meat processor may need to know but not needed for the average home sausage maker that is only going to process a couple of pounds of meat at a time. That being said, the recipes are straightforward and should be easy enough for anyone to follow.
Customer Rating:
Review Summary: Great book well worth the money!!
Review: 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.
Customer Rating:
Review Summary: Sausage recipe
Review: Very informative and great explanations! No pictures, but very good book for the beginner.