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Great Sausage Recipes and Meat Curing Rytek Kutas
Publisher: Scribner

Great Sausage Recipes and Meat Curing Cookbook will help you cure and smoke your meats with delicious recipes. The old school bible for sausage makers (which is geared more to professionals, but is well worth tracking down) is Rytek Kutas's Great Sausage Recipes and Meat Curing. Never make sausage out of old or tainted meat. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. I am looking for a blog of making italian sausage, Sopressat, Pepperoni, Abruzzi and other great sausage from Italy, I would like to try this in the fall, But have failed to find a good place on the internet that covers this topic. The secrets to making great sausage are: Use quality meat. Serve on crackers with cheese and a great mustard sauce." — Shannon. It can be multiplied easily and freezes very well. Summer Sausage requires .67 oz of seasoning and .28 oz of cure per pound. + Recipe Box + Shopping List + Menu Email Print mix together the ground beef and water until well blended. Dh & I bought the book "Great sausage recipes and meat curing" by Rytek Kutas. "A great but easy recipe to use up extra ground venison, elk, moose or beef. You can find it at http://www.sausagemaker.com To us it has been worth every penny. We haven't tried a recipe form it yet that we haven't liked. I started by honey curing a belly using Rytek Kutas' seminal book on charcuterie, Great Sausage Recipes and Meat Curing which can be purchased for less than $20 from Amazon.com. Any help homemade italian sausage http://www.astray.com/recipes/?show=Pork%20sausage pork sausagehttp://www.astray.com/recipes/?show=Pepperoni%20sticks pepperoniRytek Kutas' "Great Sausage Making Recipes and Meat Curing". The Marianskis' book is a specialist's book, and so does not deal with matters such as terrines, fresh sausages or hams.