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| Great Sausage Recipes and Meat Curing |
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List Price: $29.95
Our Price: $22.60
You Save: $ 7.35 (25%)
Availability: Usually ships in 24 hours
Manufacturer: MacMillan Publishing Company
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641.66
EAN: 9780025668607
ISBN: 0025668609
Label: MacMillan Publishing Company
Manufacturer: MacMillan Publishing Company
Number Of Items: 1
Number Of Pages: 588
Publication Date: 2007-04
Publisher: MacMillan Publishing Company
Studio: MacMillan Publishing Company
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Editorial Reviews:
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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.
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| Spotlight customer reviews: |
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Customer Rating:
Summary: Great Sausage Recipes Book
Comment: This book is rich in information and the recipes I have tried so far are excellent in the end product and easy to follow.
Customer Rating:
Summary: Barely scratched the surface: OUTSTANDING
Comment: Like many of the other reviewers, I have heaps of praise for this book. The recipes are quite exhaustive with an excellent balance of detail, with not too much space taken up by instructional repetition. Rytek Kutas is really a man whose taste in sausages spans the whole globe- beyond eastern Europe, including American favorites, Old world classics, and Asian sausages as well. The other sections on curing are equally impressive, if weighted slightly more heavily towards commercially set-up kitchens. The tips for each recipe are invaluable- giving each recipe notes on optimal stuffing tricks, techniques, and cooking.
My only complaint is that the recipes are all scaled by volume in "english" measurement. All of the recipes are written for 25 or 10 lb. batches, I will usually be working with a single pork shoulder or similar- usually in the 2-5lb range; the recipes are written in cups, tablespoons, teaspoons, and fractions thereof. There is a conversion index in the book, but scaling will probably have to be worked out on a calculator for each recipe. Professionals may prefer to work by weight- also estimated by ingredient in the index (ex: Black pepper- 1 oz = 4Tb)- Kutas's solution is to make the spice blends for 100lb batches, then portion out pre-mixed increments.
I can't wait to delve deeper! More casings have been ordered, my curing salt is already in my pantry, and my Lipitor prescription is full!
Customer Rating:
Summary: Excellent book
Comment: 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:
Summary: In the beginning God created meat. Man cured it; and it was good!
Comment: 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: 
Summary: Very Detailed Book On Sausage Making
Comment: 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.
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