Great Sausage Recipes & Meat Curing: 4th Edition
by Rytek Kutas
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Book Reviews of Great Sausage Recipes & Meat Curing: 4th Edition
Book Review: THE Definitive Sausage-Making Guide
Summary: 5 Stars
More than a cookbook, sausage guru Rytek Kutas gives the background information important for processing and curing meats. Since meat curing is potentially a dangerous undertaking, it is important to have the facts at one's disposal. Kutas was a professional sausage maker for years and learned his lessons the hard way. The book is written simply in the authors voice--you will get to know the author and you will be educated.Since reading this book, I have read other sausage making books that suggest salt peter (gunpowder) and citric acid are acceptable cures. Simply, they are not. Had I not read this sausage making book first, my family would probably be dead.
Book Review: Good book but ......
Summary: 4 Stars
I'm just into fresh sausage making and it's just because I find the commercial fresh sausages are too salty for my taste. I bought this book based on the recommendation from my friend and the others reviews at Amazon. The book covers a thorough information on sausage making from the preparation to the processing/storage. However, when I tried some of the fresh sausage recipes, I find that the herbs/spices are not enough to my taste and the amount of salt is still way too much. In my fresh sausages, I only use 3-5g of salt in 1kg meat. I use the recipe in this book as the base of my sausages but I put more amount of herbs to get the flavour that I like.
Book Review: The Bible of Sausage Making!
Summary: 5 Stars
This is actually the 4th copy I have purchased due to the fact that it is the best book I've read on sausage making, and the recipes are pure bonus points! I have given 3 to friends to be sure they had access to a great book. It is filled with great recipes, tips on everything from smoking to curing, and everything in between. It has good information on equipment too. There are people to this day that won't believe I made the venison summer sausage from a recipe in this book. They insist it was done at an old German Meat Market in rural Michigan we have used in the past. Well worth the money and it will prove to be the best "tool" in your sausage kitchen!Book Review: An excellent handbook for beginner or experienced home cook.
Summary: 5 Stars
Mr. Kutas' style and knowledge is clearly based on his own experience, and he shares all of this freely to the reader. He explains all the steps in this process in down-to-earth language which is easily understood by novices, while experienced home sausage makers can learn new tips. He takes the fear out of trying something new. The questioning reader can relate his instructions to his reasoning as to why he takes a particular step in the process. He practices what he preaches. An added bonus is the inclusion of tons of GOOD recipes (we've tried many of them with success).Book Review: You can get a better deal....
Summary: 5 Stars
If you will go to http://www.sausagemaker.com you can buy this book 3rd edition brand new for $29.95 and the book with DVD for $39.95. I paid what everyone was asking here on Amazon as a used book, it's insane what they are asking for...over $100. I did not do enough research, save yourself some money, unless you are looking for a vintage gift, first edition, buy it from the source. This book is fantastic and the best resource for this topic. If anyone knows where you can get food grade sodium acetate though, please share your knowledge. Thanks!