Great Sausage Recipes and Meat Curing

Description

Great Sausage Recipes and Meat Curing

By Rytek KutasWith over 500 pages this is one of the most complete books on sausage making and meat curing available. It has over 175 recipes plus more than 200 pictures and illustrations. The recipes come from the experience of the author who has been making sausage since the early 1930’s. This book offers information on processing game, curing meats, making sausages, making your own smokehouse, and gives tips on grinding meat. When I was looking for instructions on making corned beef this is the book I found it in. Whether you hunt, raise livestock or just want the best tasting, freshest sausage and cured meat you’re sure to enjoy this book.

How I got into sausage making

Rytek Kutas

The meat was mixed well and seasoned. It was Christmas time to me as the aromas of garlic, marjoram and black pepper permeated the entire house. The meat was then allowed to season overnight, and early the next morning it was stuffed into a large size hog casing. The sausage was then placed in a 55-gallon drum and smoked over a low fire until 1 or 2 pm in the afternoon of Christmas Eve. You really knew it was Christmas. Somewhere in the middle of our house there was the aroma of smoked kielbasa and a freshly-cut Christmas tree these combined smells were unmistakable Christmas.

This was the beginning of my sausage-making days as a little boy during the depression of the early 1930’s. As time went on and my parents got older, I was allowed to mix the meat and stuff it in the casings. Each successive year my parents taught me another step in the art of making sausage, until they could sit back and allow me to make it from bginning to end under their supervision. I learned it all-washing casings, cutting meat, stuffing meat and smoking as well.