- 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.
About the Author:
Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family. He is deceased.