Great Sausage Recipes & Meat Curing

This Book was a guide to thousands in decades past to learn traditional methods of sausage-making, meat curing, and food preservation.

A great 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 hundreds of additional information that other resources simply fall short of presenting.

Over 550 Pages

Product Code: TSM-71200