Reddit reviews Great Sausage Recipes and Meat Curing

We found 7 Reddit comments about Great Sausage Recipes and Meat Curing. Here are the top ones, ranked by their Reddit score.

Great Sausage Recipes and Meat Curing has been the most comprehensive guide to sausage making and meat processing on the market.Perfect for both novice and advanced sausage makersKutas Rytek guides you through every step of the process from grinding curing and seasoning to stuffing smoking and dryingNewly updated in it's 4th edition with over a million copies sold this book is 550 pages and includes over 190 recipes.

Check price on Amazon

7 Reddit comments about Great Sausage Recipes and Meat Curing:

u/BaconGivesMeALardon · 8 pointsr/Charcuterie

u/BornAgainNewsTroll · 3 pointsr/Charcuterie

Books. You need them.

http://www.amazon.com/Charcuterie-Salting-Smoking-Revised-Updated/dp/0393240053

http://www.amazon.com/Salumi-The-Craft-Italian-Curing/dp/0393068595

http://www.amazon.com/In-The-Charcuterie-Sausage-Confits/dp/1607743434

http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609

u/arthritisankle · 2 pointsr/Charcuterie

For sausage making, Marianski's book and Kutas' book are both very well regarded. http://amzn.com/0982426739 http://amzn.com/0025668609

u/MennoniteDan · 1 pointr/Charcuterie

The Maybard Books:

Secrets of a Bacon Curer (Good storys/recipes by one of the best)

The Adventures of a Bacon Curer (more)

Manual of a Traditional Bacon Curer (Smoked/Cured hams, Sausages, Salamis and other recipes/guides in this book)

also:

Great Sausage Recipes and Meat Curing (for me, this is the "bible" of sausage making and meat curing)

Charcutería: The Soul of Spain is an astounding book.

u/Alan_key · 1 pointr/Charcuterie

This is the recipe that i ended up with, most of the info i obtained from the book

'Great Sausage Recipes and Meat Curing' https://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609. I honestly would recommend reading the book before making any sausages it gives you all the info you need.

1.5kg pork trim

1.5kg pork butt

Curing salts according to weight

2 tablespoons salt

1 tablespoon ground pepper

1.5 tablespoons white sugar

1 chicken stock cube

1.5 cups milk powder

Hog casings

Grind pork initially through the biggest plate and then again through smallest plate.

mix in seasoning( not milk powder) mixed with cold water( helps distribution).

Chill mix and then emulsify in food processor with milk powder and ice cold water to help the processer and keep the mixture cold, best to do this in small amounts

Stuff into the casing and allow to dry for a few hours and smoke at low temp until nicely browned and dry. We used simple low tech barrel smoker.

u/oldcrustybutz · 1 pointr/sausagetalk

If you want a safer/more achievable sausage I would suggest Bierwurst, specifically I've used the recipe from
https://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609 by Rytek Kutas (also linked from the sidebar). I feel this is a good "next step up" from the Rhulman book, its a bit less hand holding but has a lot of great recipes.

Essentially its a smoked bacon sausage that you then braise in beer. I've done it with both 100% pork and the pork/beef mix with it being equally well received in either case.

u/cool_hand_luke · 0 pointsr/KitchenConfidential

The Bible:

http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609