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Book, 1987
Current format, Book, 1987, Rev. ed., Available .
Book, 1987
Current format, Book, 1987, Rev. ed., Available . Offered in 0 more formats
"Great Sausage Recipes and Meat Curing" is the most comprehensive book available on sausage making and meat curing and has sold over 500,000 copies world-wide. 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 early age, and who made a living smoking and curing meats. SELLING POINTS: * 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 REVIEWS: "If I could only have one book on sausage making this would be the one." -- squidoo.com
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