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Great Sausage Recipes and Meat Curing
By Rytek Kutas
With 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.
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