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Great Sausage Recipes and Meat Curing, by Rytek Kutas
Download Ebook Great Sausage Recipes and Meat Curing, by Rytek Kutas
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Product details
Hardcover: 503 pages
Publisher: The Sausage Maker, Inc.; Fourth edition (1984)
Language: English
ISBN-10: 0025668609
ISBN-13: 978-0025668607
Product Dimensions:
2 x 6.5 x 9.5 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Domestic Shipping: Item can be shipped within U.S.
International Shipping: This item can be shipped to over 75 destinations outside of the U.S. Learn More
Average Customer Review:
4.7 out of 5 stars
336 customer reviews
Amazon Best Sellers Rank:
#31,493 in Books (See Top 100 in Books)
My grandfather was in the restaurant business and he was a farmer at a time when 'slaughtering' was a part of 'harvest time.' I grew up knowing that many kinds of home preservation were a normal part of life. While my grandfather could 'source' meats for his restaurant from a fine traditional meat market, he continued to craft specialty products for family use. I remember his homemade sausages and headcheese but I also remember the wonderful hams and bacon he bought from his butcher friend, Patrick Hickey. How did they make them? Why did they have such wonderful flavor and texture?As with so many other people interested in home butchery, Rytek Kutas' 'Great Sausages and Meat Curing' was my passport to this past tradition of meat specialties. Through this book I gained the confidence and the information I needed to recreate better-than-supermarket meat products for my family. I 'reconnected' with my farming meat-processing tradition and I have been able to pass this knowledge and the level of quality in these products on to my sons and my grandchildren. I have even been invited to lecture on this subject in a local community college's culinary arts program...and it was headed by a graduate of the Culinary Institute of America. I guess he liked my sausages...and I also had equipment that this wide-ranging program lacked. Well, I was 'teaching' this book, my family experience and my own experience in using this book and in using my grandfather's recipes.I have been using Rytek Kutas' book (in two of its editions) for more than 20 years but I have also kept in touch with the writings of Michael Ruhlman and the recent work by Stanley and Adam Marianski. This prompts me to offer some observations. For its breadth of coverage on making a wide range of sausage types, Kutas' work remains unsurpassed. (The Marianski's offer a wide view of meat products and they really do a fine, up-to-date job.) I am grateful that Rytek Kutas' heirs keep this volume in print and any sausage maker can benefit from visiting the website they maintain. Rytek Kutas wrote his work with an autobiographical intent and as a vocational text for mid-sized (even artisinal) sausage makers. This is a fine pioneering (in modern times) work and it can teach a person how to make a living by providing honest cured meat products to his community. Even today, were I to enter this business, I would welcome these receipes and this information. They also market this book and it is a great source for the home producer (me) and for the owner of a small sausage kitchen. The recipes in this book may, first, be viewed with this intent in mind. When it comes to sausage, if you have heard about it; if you have tasted it; if you have wondered 'how'you can make it for yourself, you can find a very acceptible version using this recipe book.I do have a caveat: commerce is foremost. Weight-retaining (water-retaining) additives and quick-curing and quick flavoring ingredients having commercial value are frankly discussed. For true 'farmhouse' or artisanal products, these recipes might benefit from modification in the direction of the historical practices of Middle Europe or of England, such as are now presented in 'Home Production of Quality Meats and Sausages by Stanley and Adam Mariansky, which I recently purchased from Amazon and have been reading with the interest that comes from my years of experience in the home 'sausage kitchen.'But, for clarity of instuction, without regard for the basic education that the Marianski's provide, this book is just fine.
>.. I am a novice sausage maker, having only made one type of sausage with instruction from a veteran sausage maker. Did not learn much behind "do this, do that." Why? "because that is how I've always done it.">.. This is the 4th edition of a classic book on sausage making. He writes like good story teller talks. For a normal instructional book, the most I can do is 40 pages and then put it down, I was expecting the same with this book, but when I looked up at bed time, I was 180 pages into the book and still interested in going on.>.. It is clear that the author is very experienced in sausage making and helping others do the same. He is very clear about additives (beyond the meat, salt and pepper). He is a strong believer in using Instacure (TM), even in nearly fresh sausage, because it helps fight bacterial growth that could sicken or kill the sausage maker, the family, and any friends who eats the dangerous sausage. his teaching goes in easily, and he shares experiences he has had.>.. About half the book is recipes, both in 25 pound and often 10 pound volumes. Recipes are divided into the type of sausage it is: Fresh Sausage, made and eaten quickly after cooking fully; Smoked and Cooked Sausages; Specialty Loaves and Sausage; Game Meat; Specialty Meat (Hams and Bacon); Semi-Dry Cured Sausage; Dry-Cured Sausage and Meat; and Fish and Seafood - preserving and smoking.. There is about 10 pages of 100 pound recipes, in case you plan to go retail, and a Chapter on How He Opened a Sausage Kitchen, as an example of how he did it. There is a chapter on Canning, but that was of no interest to me (yet).>.. I found his down to basics style very captivating and an easy to learn the basics that I needed. It does list a lot of recipes, as the title suggests, but included in those recipes is the size of the plate to use in the grinder, how to mix the needed spices into the ground meat, how much water to add and when. Ending with how long and what temperature to dry the casings after stuffing, and the temperature to heat the sausage to, and when and how long to smoke the sausage after it has reached a particular temperature, and how to store it and where. Most recipes are just a listing of meat(s), additive volumes, and yield. His recipes are richer and much more directly applied for the novice.>.. If I were to attend a class on Basic Sausage Making, this is the text I would want to have for the class.
This review is long overdue - I've been relying on this book for 8 years. It's not the only sausage making book I have, but it's the most complete. I don't make sausage all the time - I get on a kick once or twice a year and make a few batches, then put everything away. So I have to refresh my memory sometimes. I have a few of my own recipes, but when in doubt I just follow straight from this book.Today was a great example. I'll be cooking for Thanksgiving this week, and I remember a British relative (now deceased) used to always bring bangers to go with the turkey. It's a great pairing. So I grabbed The Rytek (that's what I call it because I can't remember the title) and whipped up 5 lbs of bangers following his recipe. Turned out perfect. And while I have all the gear out, I'll make some kielbasa tomorrow.
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