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Great Sausage Recipes and Meat Curing by Rytek Kutas

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

The Saucier's Apprentice, by Raymond Sokolov, 1976. Drying time for this chorizo recipe will be a little longer than most. Hang chorizo to dry overnight in a cool dry place. A Treasury of Great Recipes, Mary and Vincent Price, 1965. The Dumpling Cookbook, by Maria Polushkin, 1976. --Craig Claiborne If I could only have one book on sausage making this would be the one. Mixing the spices with chunks of meat and double grinding really made a difference. Stuff the chorizo into a 1-1/2 inch (40 milimeter) hog casing. I have to say, the consistency was GREAT! Save On Great Sausage Recipes and Meat Curing One of the most definitive manuals on sausage making in the English language.