| View Larger Image | Great Sausage Recipes and Meat Curing | Hardcoverby Rytek Kutas (Author)
| List Price: | $29.95 | | Price: | $16.11 | | You Save: | $13.84 (46%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Hardcover | | Publisher: | Stackpole Books | | Edition: | Revisedth Edition | | Page Count: | 588 Pages | | Publication Date: | April 01, 2007 | | Sales Rank: | 2,924nd |
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FEATURES | - ISBN13: 9780025668607
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
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EDITORIAL REVIEWS |
Product Description
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 (Average Customer Rating: 5.0 based on 23 reviews)
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An encyclopedic reference for the small-time sausage cook by phu (MN)  5 Stars
November 17, 2009
While this really is a massive, densely informative collection of instructions for obtaining cured meaty bliss, to call it a cookbook in the traditional sense might be misleading: If you were to open up to an arbitrary page without reading the associated chapter and technique introductions, you might be tempted to believe there is missing information.
The recipes in this monster are closer to lists of ingredients, sometimes accompanied by suggestions and variations. They are organized in such a way that you might find virtually no information on the actual process your ingredients will need to run through for dozens of pages at a time; if you don't want to put in the (relatively minor) time investment to read the introduction and chapter forewords, you'll simply need to backtrack a bit once finding the recipe you're after to make sure you're filled in on the relevant techniques.
That said, it's very much worth reading those introductory segments, which are rife with insight and can greatly aid in figuring out not just how to handle the recipes to which they pertain, but more generally which sections you'll be most interested in based on the general tastes they produce, techniques they involve and equipment they require.
Perhaps more importantly, though, there is a great deal of safety information regarding handling, preparation and storage -- particularly in the beginning -- which are vital. This alone is reason enough to take your time and digest everything this book has to offer.
Ingredient measurements for sausage are most often given for batch sizes of 10 and 25 pounds; sometimes the 10 lb listing is replaced by 100 lb. I have made several batches out of this book, always in 5 lb batches (simply by halving the 10 lb listings), and all have been very successful.
For the most part, you won't find anything new-age in here; what you will find are many, many tried-and-true old-world meat preparations. Sausage aside, the sections on curing meats -- including the preparation of various sorts of bacon -- are enthralling and thorough.
I highly recommend this to anyone who's interested in attempting sausage making at home; even if you never use a single recipe from it (though it's highly doubtful any omnivore could page through this without finding at least one intriguing concoction), this is a powerfully educational reading experience.
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Good book but ...... by Regina Budiardjo (Melbourne, Australia)  4 Stars
July 12, 2009
I'm just into fresh sausage making and it's just because I find the commercial fresh sausages are too salty for my taste. I bought this book based on the recommendation from my friend and the others reviews at Amazon. The book covers a thorough information on sausage making from the preparation to the processing/storage. However, when I tried some of the fresh sausage recipes, I find that the herbs/spices are not enough to my taste and the amount of salt is still way too much. In my fresh sausages, I only use 3-5g of salt in 1kg meat. I use the recipe in this book as the base of my sausages but I put more amount of herbs to get the flavour that I like.
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The Great Standard by Lyle N. Smith (Rockford,MN USA) 5 Stars
May 26, 2009
I have had several copies of this book since 1977. Every question you can come up with about sausage making is covered. Every one who is even thinking about making there own sausage should have this book. After reading it you can easily go on line or look at a few resipes in a new sausage book and tell if what you are looking at is something from an experienced sausage maker or a keyboard sausage maker.
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Son loves this book by Nola Brech 5 Stars
May 11, 2009
My son had used this book from a friend and wanted his own. He said the recipes are wonderful and you just can't beat them.
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Amazon is now shipping the new 4th Edition by Robert (Smithfield, Virginia) 5 Stars
February 24, 2009
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.
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