Great Sausage Recipes And Meat Curing Deals on Sausage, Bbq, Recipes, Sauce, Smoker, Beef Jerky

Great Sausage Recipes and Meat Curing

Category: (Book)

27 new, starting at $18.67

20 used, starting at $18.67

Editorial Reviews

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.

Customer Reviews

Great Sausage Recipes and Meat Curing

Reviewed 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.

Good to have on the shelf

Reviewed 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.

Best sausage book, period

Reviewed 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.

An encyclopedic reference for the small-time sausage cook

Reviewed by phu, 2009-11-17

While this really is a massive, densely informative collection of instructions for obtaining cured meaty bliss, to call it a cookbook in the traditional sense might be misleading: If you were to open up to an arbitrary page without reading the associated chapter and technique introductions, you might be tempted to believe there is missing information.

The recipes in this monster are closer to lists of ingredients, sometimes accompanied by suggestions and variations. They are organized in such a way that you might find virtually no information on the actual process your ingredients will need to run through for dozens of pages at a time; if you don't want to put in the (relatively minor) time investment to read the introduction and chapter forewords, you'll simply need to backtrack a bit once finding the recipe you're after to make sure you're filled in on the relevant techniques.

That said, it's very much worth reading those introductory segments, which are rife with insight and can greatly aid in figuring out not just how to handle the recipes to which they pertain, but more generally which sections you'll be most interested in based on the general tastes they produce, techniques they involve and equipment they require.

Perhaps more importantly, though, there is a great deal of safety information regarding handling, preparation and storage -- particularly in the beginning -- which are vital. This alone is reason enough to take your time and digest everything this book has to offer.

Ingredient measurements for sausage are most often given for batch sizes of 10 and 25 pounds; sometimes the 10 lb listing is replaced by 100 lb. I have made several batches out of this book, always in 5 lb batches (simply by halving the 10 lb listings), and all have been very successful.

For the most part, you won't find anything new-age in here; what you will find are many, many tried-and-true old-world meat preparations. Sausage aside, the sections on curing meats -- including the preparation of various sorts of bacon -- are enthralling and thorough.

I highly recommend this to anyone who's interested in attempting sausage making at home; even if you never use a single recipe from it (though it's highly doubtful any omnivore could page through this without finding at least one intriguing concoction), this is a powerfully educational reading experience.

Good book but ......

Reviewed by Regina Budiardjo, 2009-07-12

I'm just into fresh sausage making and it's just because I find the commercial fresh sausages are too salty for my taste. I bought this book based on the recommendation from my friend and the others reviews at Amazon. The book covers a thorough information on sausage making from the preparation to the processing/storage. However, when I tried some of the fresh sausage recipes, I find that the herbs/spices are not enough to my taste and the amount of salt is still way too much. In my fresh sausages, I only use 3-5g of salt in 1kg meat. I use the recipe in this book as the base of my sausages but I put more amount of herbs to get the flavour that I like.