Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support? One of the most definitive manuals on sausage making in the English language. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems.
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Goodreads helps you keep track of books you want to read. Want to Read saving…. Want to Read Currently Reading Read. Other editions. Enlarge cover. Error rating book. Refresh and try again. Open Preview See a Problem? Details if other :. Thanks for telling us about the problem. Return to Book Page. One of the most definitive manuals on sausage making in the English language. It is easily understood, cont One of the most definitive manuals on sausage making in the English language.
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. Curing and smoking meat using natural and synthetic casingsSelecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon Get A Copy.
Hardcover , 4th Edition , pages. Published April 1st by Sausage Maker, Inc. More Details Original Title. Friend Reviews. To see what your friends thought of this book, please sign up. Lists with This Book. Community Reviews. Showing Average rating 4. Rating details. More filters. Sort order. Feb 09, Shawnie rated it really liked it Shelves: non-fiction. We've made several of the sausage recipes out of this book All were fairly easy.
The second batch went much quicker after we got the hang of the process. Excellent photos and diagrams. Today we're making Fresh Jalapeno Sausage and Chorizo! Dec 25, BGMattingley rated it it was amazing.
This being a page cookbook, I didn't read the entire book. I honestly only read the parts that had recipes I was interested in making but this guys knowledge of sausage making is encyclopedic and if there is a saugage recipe not in this book it most likely doesn't exist.
Aug 14, Lynda Erbs rated it it was amazing. An incredibly informative book on sausage making with a detailed history. I absolutely recommend this to any novice or skilled cook who wants to learn to make sausages.
Jun 11, Rick Segers rated it it was amazing Shelves: cookbooks-and-more. If you want to know anything about sausage and curing meat this is the only book you will need. Aug 28, Jeff Attaway rated it really liked it Shelves: knowledge , favorites. Jun 27, Fredrick Danysh rated it it was amazing Shelves: cooking. Instructions for making your own sausage and curing meat without the additives of commerical food processing.
There are informative photographs throughout. Kelly rated it it was amazing Apr 03, William G. John rated it really liked it May 16, Brittany rated it really liked it Oct 21, Jim rated it really liked it Dec 01, Morgan Pace rated it really liked it Oct 17, Luke Navarro rated it liked it Aug 19, Buster Magee rated it really liked it Oct 04, Catijoe Farm rated it really liked it Oct 02, James Emery rated it it was amazing May 18, Greg rated it it was amazing Sep 16, Darcy Kasprick rated it really liked it Sep 09, Karen Podany rated it it was ok Dec 29, Eric Gallerstein rated it it was amazing Mar 26, Mike rated it really liked it Nov 18, Frank Dickman rated it really liked it Sep 21, Dennis rated it liked it Apr 29, Mr D Siddles rated it really liked it Nov 03, David Cross rated it really liked it Jan 09, Ccap rated it really liked it Aug 07, Paul Battilana rated it really liked it Oct 15, Stu Gibeau rated it it was amazing Oct 14, E rated it it was amazing Jun 12, There are no discussion topics on this book yet.
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Great Sausage Recipes and Meat Curing
Not just another recipe book. This Book was a guide to thousands in decades past to learn traditional methods of sausage-making, meat curing, and food preservation. Great Sausage Recipes and Meat Curing encompasses everything that the food enthusiast will want from a home reference book for proper sausage making, smoking, brining, curing including Semi- and Dry-Curing , using proper casings, making specialty foods, opening a sausage-kitchen and hundreds of additional information that other resources simply fall short of presenting. Not written by a food author, nor is it a collection of basic information already available on the web. Its a non-fiction book, meat curing reference manual, sausage making guide, traditional cookbook and educational textbook with inside information from a professional sausage maker.