MTU Library Catalogue

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Great sausage recipes and meat curing / by Rytek Kutas ; with sketches by Christine Engla Eber.

By: Kutas, Rytek.
Material type: materialTypeLabelBookPublisher: New York : London : Macmillan ; Collier Macmillan, 1987Edition: 4th ed.Description: 503 p. : ill. ; 25 cm. + hbk.ISBN: 0025668609; 9780025668607.Subject(s): Sausages | Smoked meat | Dried meatDDC classification: 641.6
Contents:
Curing meat -- Smoking meat -- Natural casings -- Collagen and synthetic fibrous casings -- Selecting and storing meat -- Permissible ingredients in meat processing -- Fresh sausage -- Smoked and cooked sausage -- Specialty loaves and sausage -- Game meat -- Specialty 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 -- Favorite recipes.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 641.6 (Browse shelf(Opens below)) 1 Available 00191579
General lending MTU Bishopstown Library Lending 641.6 (Browse shelf(Opens below)) 1 Available 00191578
General lending MTU Bishopstown Library Lending 641.6 (Browse shelf(Opens below)) 1 Available 00191581
Total holds: 0

Enhanced descriptions from Syndetics:

One of the most definitive manuals on sausage making in the English language. --Craig Claiborne

"If I could only have one book on sausage making this would be the one." -- squidoo.com

Great Sausage Recipes and Meat Curing is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. 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 casings Selecting and storing meat and choosing other ingredients Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon

Reprint. Originally published: Buffalo, N.Y. : Sausage Maker, c1984.
Includes index.

Curing meat -- Smoking meat -- Natural casings -- Collagen and synthetic fibrous casings -- Selecting and storing meat -- Permissible ingredients in meat processing -- Fresh sausage -- Smoked and cooked sausage -- Specialty loaves and sausage -- Game meat -- Specialty 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 -- Favorite recipes.

Reviews provided by Syndetics

Booklist Review

Given current concerns about chemical food additives, the appearance of a revised edition of this noted book on sausage making and meat curing is bound to provoke comment. One of the earliest uses of chemicals to process, preserve, and flavor meat and fish, curing has become indispensable. Kutas' book exhaustively treats its subject, studiously defining all the chemicals used in curing and describing their roles and effects on meat. Recipes for sausages follow traditional lines to produce Polish, German, Italian, Mexican, and other varieties. The extraordinary amount of data here makes this volume as useful for the commercial sausage producer as for the home cook. Vast numbers of black-and-white plates illustrate everything from huge commercial sausage stuffers to the technique for tying casings properly for the smoking process. Curing and smoking fish gets a brief treatment. An important book for libraries, Kutas' work swells with information on this core area of cookery. Glossary; index. MK. 641.6'6 Sausages / Meat, Smoked / Meat, Dried [OCLC] 86-31113

Author notes provided by Syndetics

Rytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family. He is deceased.