Comprehensive guide to all aspects of making sausage and selecting, grinding, curing, smoking and storing meat. Includes chapters on game meat, specialty meats, fish and seafood, and opening your own sausage kitchen.
- Written by America's foremost expert, Rytek Kutas. (The only such book written by a professional sausage maker!)
- Contains dozens of recipes!
- Kutas, 6-1/2" x 9-1/2"Hardcover, 503 pp.