Great Sausage Recipes and Meat Curing

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Product Description

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.

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Customer Reviews

Review by Massimo Maddaloni, 2010-07-15

I'll keep it plain and simple: I knew nothing about sausage making, I studied this book and I succeeded from the very first time. The only flaw I can point out is the lack of information about fermented sausages but, other than that, it's top notch.

Review by McGyver, 2010-07-14

As a rookie in the art of Curing & Smoking Meat, I was looking for a recipe book for basic recipes for kielbasa, salami, pepperoni & sausage. But this book is so much more than that. Not only does it have a lot of recipes, but it fully explains EVERYTHING that someone starting out should know: types of smokers w/plans on how to buld your own, effects of spices, cures, water, cold & hot smoke, meat preparation, why cooling smoked meat/cooked meat is so important & dozens of other bits of info and tips. When I showed this book to the person who got me started in this hobby, he was very impressed with this book. If anyone is looking for a book on Curing & Smoking Meat, THIS IS THE BOOK TO BUY: you will not need to buy any other book on this subject.

Review by Edward F. Shermer, 2010-02-05

The Bible for meat smoking. Everybody who does this should own this book. I finally got my own. Even pros use it as it has much needed info. Even has stuff you can't get off the web and awesome recipes. GREAT recipes for venison and very reliable. Even worth it if you HAVE to pay full price.

Review by Mr. Adam S. Langman, 2010-01-31

This book was a good read and is not only aimed at the home cook but also at the small commercial kitchen as well. This is good and bad if you are a home cook like myself. There are large sections on commercial additives and food law which while perhaps interesting is not particularly relevant to the home cook. I would have preferred these (many) pages to be replaced with expanded techniques or recipes.

I have tried a couple recipes and I have no complaints except that the measurement units are in cups, teaspoons etc. I believe that it is accepted that weight is a better way to go as not all cups are the same and indeed differ in different parts of the world. I find it easier to work with 50g salt as opposed to 1/4 cup for example.

The writing style was competent if not exciting. Overall I preferred Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn for it's style, enthusiasm, technical content and recipes but I don't regret buying this book.

Review by Gary London, 2009-12-25

Very informative on smoking meat, making sausage, meat cures (and why they are needed), lots of info on casings, great recipes. I hunt a lot, take 3 or 4 deer a year and make 20-30 lbs of sausage. This book is excellent. Recommendation; don't b a cheap sausage stuffer or cheap grinder, you'll just end up buying better ones. The Sausage Maker stuffers are excellent quality (I have the 5# one) and Cabela's commercial grinders can't be beat; just watch for sales. I use the smallest, 1/2 horsepower, and can grind a whole deer without any trouble.