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Great Sausage Recipes and Meat Curing
Introducing the 4th edition written by a professional sausage maker. For home or commercial use. Referred to by many as the bible of sausage making. This book is a must for the aspiring sausage maker with easy to read directions and recipes, or the experienced sausage maker who would like to expand their sausage making horizons.
You will learn from this book how to:
* Make fresh and smoked sausage
* Build a smoker
* Prevent tough casings
* Make jerky in your own kitchen oven
* Make bacon
* Smoke turkeys and fish
* Pump hams and turkeys
* Cure & smoke meats
* Make dry cured sausage
* Smoke and preserve fish and meat
* Build a smoker & set up a sausage kitchen
This book is filled with usable, easy to follow information with over 500 pages, over 190 recipes & over 200 illustrations and photos, some in color.
* Revised in 1999 – New section on canning
* Hardback Revised Edition – Over 500,000 original copies sold
| Weight | 1 kg |
|---|---|
| Dimensions | 10 × 20 × 15 cm |
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Smoked and Cured
ABN: 8676 9276 830
25 Salvator Dr
Campbellfield, Victoria 3061
Australia
Opening hours:
Monday-Thursday: 9am-5pm
Friday: 9am-3pm
Saturday-Sunday: CLOSED
As newcomers to the art of smoking and curing, this book is very clear with directions and so will be easy to make really good home-made products.