Let professional sausage maker Rytek Kutas guide you through the history, techniques, and time-tested recipes behind sausage making, meat curing, and food preservation. "Everything that the food enthusiast will want from a home reference book for proper sausage making, smoking, brining, curing (including Semi- and Dry-Curing), using proper casings, making specialty foods, opening a sausage-kitchen and additional information that other resources simply fall short of presenting."

With over 550 pages, 190 recipes, and more than 200 illustrations and photos, this soft cover kitchen resource is part educational textbook, part reference manual, and part cookbook. Find all the information you will need to get started:

• Canning and preserving
• Making fresh sausages
• Curing and smoking venison & game meats
• Making dry cured sausage
• Smoking and preserving fish and meat
• Building a smoker
• Setting up a sausage kitchen
• and more!

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