"One of the most definitive manuals on sausage making in the English language." —Craig Claiborne
"If I could only have one book on sausage making this would be the one." — squidoo.com 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.
smokinhot
Posted February 10, 2010
When you purchase a meat smoker and try it out, you actually know nothing. In this book it explains the importance of curing the meat befor smoking it, the temp you need to get the meat to for safety reasons, and for what period of time the amount of meat needs to cure. It is definately a book to be purchased with a smoker for the beginner as well as the novice.
1 out of 1 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Anonymous
Posted September 17, 2001
This book gives you all the sausage making and meat curing information you will ever need. Complete, highly detailed instructions and recipes. The only quibble I have is that he recommends a lot of ingredients that are appropriate for the commercial sausage maker, but completely unnecessary for the home sausage maker. Just leave out anything that isn't available in your groceery store and the recipes still turn out great.
1 out of 1 people found this review helpful.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.oldie-123
Posted April 27, 2012
this is the most imforative and detailed books i have ever enjoyed and would recommend it to anyone that is interested in learning to make sausage.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.Anonymous
Posted November 22, 2008
No text was provided for this review.
Anonymous
Posted December 7, 2011
No text was provided for this review.
Overview
"One of the most definitive manuals on sausage making in the English language." —Craig Claiborne
"If I could only have one book on sausage making this would be the one." — squidoo.com 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 ...