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Great Sausage Recipes and Meat Curing

ISBN-10: 0025668609
ISBN-13: 9780025668607
Edition: 3rd 1987
Authors: Rytek Kutas
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Description: 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  More...

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Book details

Edition: 3rd
Copyright year: 1987
Publisher: Scribner
Publication date: 4/16/2007
Binding: Hardcover
Pages: 588
Size: 6.25" wide x 9.50" long x 1.75" tall
Weight: 2.464
Language: English

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.

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.

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