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Great Sausage Recipes and Meat Curing Rytek Kutas
Publisher: Scribner

A few months ago a good friend of mine, Ryan Nopp gave me a book for Christmas. The venison is usually combined with pork or beef to improve the texture and flavor. Instead of ground pork, I used a cheaper brand of pork sausage that was mostly fat. It mixed in well and the patties fried up real brown and juicy. A lot of the yearly venison harvest goes into venison summer sausage recipes. They are: Great Sausage Recipes and Meat Curing by Rytek Kutas (503 pages, $5.50), Cutting Up In The Kitchen: The Butcher's Guide To Saving Money On Meat and Poultry by Merle Ellis (215 pages, $3.00), and Mrs. Or Ruhlman and Polcyn's book (which focuses on classics): Polish Sausages, Authentic Recipes And Instructions, Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker, and Great Sausage Recipes and Meat Curing. I have been able to make sausage out of just about any meat or fish. They are all I ordered what seems like a very good book called "Great Sausage Recipes and Meat Curing" by Rytek Kutas and received it the other day. It is called “Great Sausage Recipes and Meat Curing” by Rytek Kutas. We have 3 hunters under one roof and using all that venison can be a challenge before the next season rolls around. There is a excellent book on every aspect of the process "Great Sausage Recipes and Meat Curing " by Rytek Kutas . In my opinion dry cure salamis and such are heads above semi dry and cooked sausages . I spiced it up to suite out taste a little. This will definitely help to use up the meat. We used Adobe seasoning instead of the curing mixture This is a great recipe. Pâtés, cured meats, terrines, and gourmet sausages are increasingly popular at top-flight restaurants, and modern techniques and flavors give exciting new dimension to delicious (and even healthy) charcuterie. Rytek Kutas in his book “Great Sausage Recipes and Meat Curing” got it almost right, except for “soy protein concentrate” (it has no room in a decent sausage – if you want the highest quality).