Great Sausage Recipes and Meat Curing

Great Sausage Recipes and Meat Curing

Book - 1987
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"One of the most definitive manuals on sausage making in the English language." - Craig Claiborne

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 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.
Publisher: New York : Macmillan ; London : Collier Macmillan, c1987.
Edition: Rev. ed.
ISBN: 9780025668607
0025668609
Branch Call Number: 641.66 Kutas
Characteristics: 503 p. :,ill. ;,24 cm.

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