Great Sausage Recipes and Meat CuringBy Rytek Kutas Soft Cover Pages: 552 ISBN: 9780025668607 For over 40 years, "Great Sausage Recipes and Meat Curing" has been the most comprehensive guide to sausage making and meat processing on the market. Perfect for both novice and advanced sausage makers. The author, "Kutas Rytek inch guides you through every step of the process from grinding, curing and seasoning to stuffing, smoking and drying. Newly updated in it's 4th edition with over a

• how to butcher your own big-game animals and select the proper cuts for sausages

Born in Korea but raised in the American Midwest

share their favorite recipes and tested techniques for a variety of jerkies and cured meats

With regular maintenance

For butchers and hunters

Move the blade to the Fine stage

Blade size: 140mm (5 1/2") - 200mm (8")

With a 14" steel rod

Cloves Ground 250g

Dick Erogrip

Weight: 1340 g

MEASUREMENTS Length of product: 37 cm / 14