Rytek Kutas

One of the most definitive manuals on sausage making in the English language. --Craig Claiborne "If I could only have one book on sausage making this would be the one." -- squidoo.com 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.Curing and smoking meat using natural and synthetic casingsSelecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon

Great Sausage Recipes and Meat Curing was written by Rytek Kutas, published by Richard S. Kuta Co. and was printed in 1976 in a SpiralBound binding.

For over 30 years, Great Sausage Recipes and Meat Curing has been the most comprehensive guide to sausage making and meat processing on the market. Now in its newly updated 4th edition, Rytek Kutas’s original text has been supplemented to include over ten new recipes and fresh, up-to-date information. Perfect for both novice and advanced sausage makers, Rytek guides you through every step of the process, from grinding, curing and seasoning to stuffing, smoking and drying. Explained like only a fellow sausage maker could, Great Sausage Recipes and Meat Curing takes the mystery out of a centuries-old tradition. Curing Meat, Smoking Meat, Natural and Synthetic Casings, Permissible Ingredients, Fresh Sausage, Smoked and Cooked Sausage, Specialty Loaves, Game and Specialty Meat, Dry Cured Sausage, Fish and Seafood, Canning, Opening a Sausage Kitchen With over a million satisfied readers, Great Sausage Recipes and Meat Curing can be found in kitchens around the world. About the Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family.

1984, revised edition. A VG copy. Two small tears to dust jacket, otherwise light creasing. Pages are clean bright and binding tight. B&W photos and illustrations throughout. DJ cover illustration and design differs from that shown.

“Venison Sausage Recipes and Smoking Fish and Wild Fowl" is a book written by a person who is what he says he is -a “Professional Sausage Maker.” - You’ll learn how to really cure meat, fish, fowl and sausages based on sound scientific information. - You'll learn how to smoke meats and sausage, as well as dry curing and semi dry curing these same meats. - You'll see step-by-step photos walking you through the sausage -making process. - You will learn about using both the natural animal casings as well as the synthetic fiberous casings. - You'll learn about adding various ingredients to smoked sausages and salamis for variations. - From cover to cover this book will help you learn everything you need to know about curing meat, fish and wild fowl and smoking meat, fish and wild fowl as well as making venison sausages.