This 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.
Table of Contents
Curing Meat; Smoking Meat; Natural Casings; Collagen and Synthetic Fibrous Castings; Selecting and Storing Meat; Permissible Ingredients in Meat Processing; Fresh Sausage; Smoked and Cooked Sausages; Speciality Loaves and Sausage; Game Meat; Speciality Meat; Semi-Dry Cured Sausage; Dry-Cured Sausage and Meat; Fish and Seafood; Wholesome Meat Act; Opening a Sausage Kitchen; 100-lb Meat Combination Formulas; Canning; Favourite Recipes; Index.
This is a must buy book for anyone that wants to make sausages at home or for business,it go's hand in hand with meat smoking and smokehouse design
regards Mark
I searched high and low for this book for a christmas present. I was determined to find it though and fishpond.com.au came up with the goods......... Amazon didn't even have a copy!! My gift was for someone who was borrowing an old copy from a friend, how thrilled he was when I gave him his own copy! Great book by the way!
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