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Great Sausage Recipes and Meat Curing by Rytek Kutas

Great Sausage Recipes and Meat Curing Rytek Kutas ebook
Publisher: Scribner
ISBN: 9780025668607
Page: 588
Format: pdf

I adapted Rytek Kutas's (Great Sausage Recipes and Meat Curing) recipe process to cook, whereas I poached then smoked the product the following morning. I have the Revised Edition of "Great Sausage Making Recipes and Meat Curing" by Rytek Kutas. Hang chorizo to dry overnight in a cool dry place. The pork loin trimmed of excess fat: This is a 2 pound cut after trimming. Canadian bacon is among the easiest and is a great way to introduce you to the curing process. Basic meat curing does not need be difficult as long as you follow some guidelines. Home Sausage Making: How-to Techniques for Making and Enjoying 125 Sausages at Home, by Susan Mahnke Peery and Charles G. Never make sausage out of old or tainted meat. Note: I will edit Once you gain confidence you may wish to branch out into hams, belly bacon, and sausage, but I would recommend developing your cure and recipe for CB as a starting point. A lot of the yearly venison harvest goes into venison summer sausage recipes. Drying time for this chorizo recipe will be a little longer than most. Summer Sausage requires .67 oz of seasoning and .28 oz of cure per pound. Stuff the chorizo into a 1-1/2 inch (40 milimeter) hog casing. Truthfully, it is not easy and is best done with two people. Great sausage recipes and meat curing: Rytek Kutas: Amazon.com: Books Rytek Kutas perfected the art and craft of sausage making. The venison is usually combined with pork or beef to improve the texture and flavor. I started by honey curing a belly using Rytek Kutas' seminal book on charcuterie, Great Sausage Recipes and Meat Curing which can be purchased for less than $20 from Amazon.com. The secrets to making great sausage are: Use quality meat.