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Great Sausage Recipes and Meat Curing by Rytek Kutas

Great Sausage Recipes and Meat Curing Rytek Kutas ebook
Publisher: Scribner
Page: 588
Format: pdf
ISBN: 9780025668607

Most Asian supermarkets will stock Chinese sausage – since it's dried, cured and smoked, the package will last for over a year if unopened (also check the expiration date on package). If you are serious about sausage making, you need this book in your library. Can't cook fried rice without it in our house. Oh Trapper wanted me to tell you if you want to make sausages go to www.thesausagemaker.com and get their book, "Great Sausage Recipes and Meat Curing" by Rytek Kutas. Summer Sausage requires .67 oz of seasoning and .28 oz of cure per pound. I have to say, the consistency was GREAT! I've never heard of the brand Happy Meat. Since we never got an invite for breakfast I made breakfast sausage today. Mixing the spices with chunks of meat and double grinding really made a difference. "The Whole Beast", a highly acclaimed foodie book. Never make sausage out of old or tainted meat. Mustard, cornichons, olives, and diced red onions. This is a teaser recipe that comes from the Rytek Kutas book titled Great Sausage Recipes and Meat Curing. Cauliflower on the bbq - thoughts and recipes please Last Post: SmokinOutBack. Here in the Bay Area, we can get that exact brand at Costco. I am really looking forward to trying it this way. For over 40 years, “Great Sausage Recipes and Meat Curing” has been the most comprehensive guide to sausage making and meat processing on the market. The secrets to making great sausage are: Use quality meat. Perfect for both novice and advanced sausage makers. The Ingredient Store carries it along with many supplies.